Eggy Eyeballs
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Eggy Eyeballs
YIELD Makes 24 servings
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INGREDIENTS
| 12 | hard-cooked eggs, peeled and halved lengthwise |
| 1 | (8-ounce) package cream cheese |
| 1/2 | cup finely chopped yellow onion |
| 1/2 | cup finely chopped ham or turkey |
| 1/4 | cup milk |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon garlic powder |
| 24 | small pimiento-stuffed green olives |
| Shredded red cabbage | |
| 12 | baby carrots |
PREPARATION:
- Remove egg yolks from egg halves; reserve yolks for another use. Combine cream cheese, onion, ham, milk, salt and garlic powder in small bowl; mix until well blended.
- Fill each egg center with about 1 tablespoon of cream cheese mixture. Place olive (pimiento straight up) in center of each egg. Press slightly.
- Place cabbage on serving platter, arrange egg halves on top in pairs. Place 1 carrot below the center of each pair to resemble nose.
This recipe appears in:
Halloween