The Bloodshot Eyeballs Recipe
- 6 hard-boiled eggs
- 6 oz whipped lite or low-fat cream cheese
- 7 oz green olives with pimentos
- red food coloring
- optional – a sprinkle of paprika
How to Peel Boiled Eggs
The easiest way I have found to peel boiled eggs for your bloodshot eyeballs recipe without ruining each and every one of them is to peel them immediately after cooking.
- boil your eggs on medium heat for between 10-15 minutes
- dump the hot water down the drain and place the pan with the eggs in the sink
- run cold water over the eggs for about 2-3 minutes
- choose an egg and roll it gently on a hard surface to crack the surface
- start to peel away the shell from the broken area
- attempt to get under the thin film underneath the shell. If you do this you may be able to slip the entire shell off in 2-3 pieces without becoming frustrated or mutilating your egg.
- rinse gently to get all remaining shells and skin off the egg
- Peel each egg and cut them in half lengthwise.
- Remove and discard the yolks.
- Fill the empty holes with cream cheese.
- Press an olive into each cream cheese eyeball, pimiento side up. It should resemble a green iris and red pupil!
- Finally, dip a toothpick in red food coloring and draw broken blood vessels in the cream cheese.
- You might enjoy just a slight sprinkle on each eyeball if you love paprika. Try it if you dare! muahahahahah!!
The fat in this recipe comes from cream cheese and olives. Since olives have very little fat, you can adjust the fat content of the eyeballs by choosing the correct cream cheese. There are a couple of carbohydrates in the olives too, but generally, this is a low-carb snack.
Two bloodshot eyeballs will contain about 8-10 grams of protein, and the amount of fat depends on the cream cheese, meaning you’ll end up with about 100-120 calories in the 2 eggs.