Halloween Eyeball Deviled Potato Recipe: Spooky Delights Await!
Hey there, fellow food enthusiasts! With Halloween just around the corner, I wanted to share a spooktacular recipe that's sure to be a hit at your next haunted gathering. Imagine a table filled with ghastly goodies and eerie edibles, and right in the center is my Halloween Eyeball Deviled Potato Recipe.
These little deviled potatoes are not just creepy on the outside but pack a delicious punch on the inside. The best part? They are super easy to make, and you don't need any witchcraft to pull it off. So, roll up your sleeves and let’s get cooking!
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Hosting a Halloween Party
Halloween is all about the atmosphere, and your food should be no exception. Pair these deviled potato eyeballs with other ghastly goodies like mummy hot dogs and witches’ brew punch. The key to a successful Halloween party is in the little details, from creepy decorations to fun-themed music. Your guests will appreciate the effort, and these devilish potatoes are sure to be the highlight of your creepy culinary creations.
Benefits of Baby Potatoes
Baby potatoes aren't just cute; they’re loaded with nutrients. They are rich in vitamins and minerals like vitamin C, vitamin B6, and potassium. Because you use the skin in recipes like this one, you also benefit from fiber, which aids in digestion. Plus, baby potatoes are low in calories and fat, making them a healthier option for your Halloween spread.
Halloween Eyeball Deviled Potato Recipe
Equipment
- Large pot
- Mixing bowl
- Small spoon or melon baller
- Knife
- Toothpicks
- Serving platter
Ingredients
- 10 baby potatoes
- 4 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 10 slices of black olives
- A few drops of red food coloring
- Fresh parsley for garnish optional
Instructions
- Prepare the Potatoes: Start by boiling the baby potatoes in salted water until they are fork-tender, which should take about 10 to 12 minutes. Once cooked, let them cool.
- Slice and Scoop: After cooling, slice each potato in half lengthwise. Carefully scoop out the insides using a small spoon or melon baller, making sure to leave enough potato to form a sturdy shell. Place the scooped potato flesh in a mixing bowl.
- Prepare the Filling: In the mixing bowl, add the hard-boiled eggs, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mash everything together until smooth and creamy.
- Fill the Potatoes: Fill each potato shell with the deviled egg mixture, mounding it slightly on top.
- Make the Eyeballs: Place a slice of black olive in the center of each deviled potato to mimic an eyeball. To give it a bloodshot effect, dip a toothpick into the red food coloring and draw tiny lines radiating from the olive to the edge of the filling.
- Garnish and Serve: If you're feeling extra fancy, you can garnish the plate with some fresh parsley. Serve immediately or refrigerate until ready to serve.
