Deviled Eyeballs



12 eggs
24 Green Olives w/Pimientos
1 t. mustard
½ t. salt
¼ C. Mayonnaise
Red Gel frosting

1. Place the eggs in a large saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Remove from heat, cover, and let stand for 15 minutes. Drain the hot water and run cold water over the eggs. Peel the eggs and cut them into halves.
2. Slice a small piece off the bottom of each half so the egg will sit flat. Scoop out the yolks and mash them together with the mayo, mustard, and salt. Spoon the mixture back into the halves. Place one olive in the middle of each "eyeball" and use red gel to draw blood shots on each eyeball. Cover and refrigerate for no more than 24 hours.

Makes 24 pieces