Halloween Eyeball Deviled Eggs

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Have you decided your Halloween menu this year? These scary eyeball deviled eggs are a must try.

I’m so in love with these gruesome bloodshot eyeballs! Even though I made them, I still shuddered a bit when I ate one. They’re the perfect texture to convince people that they’re eating EYEBALLS!

My only piece of advice is to pay close attention to the food dye that you use as some of them are crazy high in carbs and the amount that you use will really depend on the quality of your dye.

Also, I suggest that you boil an extra couple of eggs, as there will inevitably be one or two that break. Clearly, I learned this from experience. Enjoy!

You can find plenty of low-carb recipes for Halloween here — make sure to check them out. Everything from keto breakfasts, dinners, desserts and snacks — we've got you covered!

Tips for Natural Food Dye

If you can't find a good natural food dye, you can use a combination of beetroot (pink) with turmeric (yellow) to create the perfect red. To do that, simply blend one beetroot with a small piece of turmeric or 1 teaspoon of turmeric powder, and about 2 cups (480 ml) of water. Then add boiling water, enough to submerge the eggs.

For black natural food dye used in the egg yolk filling, use some squid cuttlefish ink or squid cuttlefish powder or activated charcoal powder.

Nutritional values (per serving, 2 deviled eggs)

Ingredients (makes 12 deviled eggs)

• 6 large eggs
• 1 tbsp natural red food dye (15 ml)
• ¹/₄ cup paleo mayonnaise (55 g/ 1.9 oz) - you can make your own mayo
• pinch of sea salt
• ¹/₄ tsp onion powder
• ¹/₄ tsp garlic powder
• 1 tbsp natural black food dye (15 ml)

Instructions

1. To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs).
2. When done, transfer to a bowl filled with ice water and let them sit for 5 minutes. Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.
   
3. Gently tap the cold hard-boiled eggs on the bench to crack them all over.
   
   
4. Pour boiling water into a large bowl and add red food dye. Submerge the eggs in the hot red water and leave to steep for 3 hours.
5. Once done, peel the eggs and cut them in half.
6. Place the egg yolks, mayonnaise, seasonings and black food dye into the bowl of your mixer and whisk on high until smooth and creamy.
7. Pipe, using a round nozzle if possible, the egg mixture into the egg halves.
   
   
8. Store, in an airtight container in the fridge, for up to three days.
   

Ingredient nutritional breakdown (per serving, 2 deviled eggs)

Net carbs	Protein	Fat	Calories
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g	6.3 g	4.8 g	72 kcal
Natural food dye
0.2 g	0.2 g	0 g	2 kcal
Mayonnaise
0.1 g	0.1 g	7.6 g	68 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Onion powder, spices
0.1 g	0 g	0 g	0 kcal
Garlic powder, spices
0.1 g	0 g	0 g	0 kcal
Natural food dye
0.2 g	0.2 g	0 g	2 kcal
Total per serving, 2 deviled eggs
0.9 g	6.7 g	12.4 g	143 kcal

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