Egg Eyeballs

Cooking Instructions

Place raw eggs in a pot and add water filling to 1 inch above eggs.

Bring to a boil over medium-high and cook for 10-15 minutes.

Remove from heat and immediately run cold water in the pot.

Cool eggs to the touch and peel off shells.

Cut eggs in half, crosswise.

Remove yolk and mix in a bowl with mayo. Remove 1/3 egg mixture and put in a new bowl. Mix blue food coloring with 2/3 egg amount in bowl and red food coloring with 1/3 egg amount in other bowl.

Put cut egg white halves, cut side down on dish, so rounded part is on top.

Spread blue yolk on top of egg white to make the iris of an eye and use a sliced black olive for the pupil.

Spoon red egg mixture into a pastry bag fitted with a writing tip and pipe "bloodshot eye" lines on white part of egg.