Bloodshot Eyeball Deviled Eggs

1. 1

   Fill a large saucepan with cool water, add eggs, and bring to a low simmer over medium heat. Cook for approximately 10 minutes, drain water, and fill pan with cool water.

2. 2

   When eggs are cooled, peel them and slice in half lengthwise. Remove the yolks and place in a small bowl. Add mayo, mustard and Worchestershire sauce, mash and stir until smooth and creamy.

3. 3

   Fill egg whites with the yolk mixture.

4. 4

   Pipe ketchup in a spiderweb-like pattern across the top of each egg. Garnish each with half an olive.

* Per serving · 4 servings · Values may vary.

No additional tips available.