Inside-out Deviled Egg Eyes



  • 6 eggs
  • 2 teaspoons red food coloring
  • 1/4 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/4 teaspoon curry powder (or dry mustard)
  • 6 pimiento stuffed olives (halved)
  • 6 pitted ripe olives


  1. In 2-quart saucepan, cover eggs with cold water; bring just to a boil over high heat. Remove from heat and let stand covered 10 minutes. Remove eggs; reserving water. Carefully crack egg shells, but do not remove shells; return to saucepan. Add food coloring and let stand an additonal 10 minutes. Remove eggs and rinse with cold water until cool.
  2. Remove egg shells, then cut eggs in half lengthwise. Carefully remove egg yolks, reserving egg whites. In small bowl, mash egg yokes with Hellmann's® or Best Foods® Real Mayonnaise and curry powder. On serving platter, arrange egg whites, round-side-up. Evenly spoon or pipe egg yolk mixture into center of each egg white. Top each eye" with halved pimento-stuffed olive for "pupil". Cut ripe olives in half crosswise, then cut thin strips partially through to make "eye lashes". Attach to "eyes". Serve immediately or chill."
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