Prep: 5 min, Cook: 5 min.
6 hard-boiled eggs
1/4 cup plus 2 Tbs. mayonnaise

2 heaping teaspoons of your favorite mustard or 1 tsp dry mustard powder

salt and white pepper
6 pimento-stuffed green olives

2 cups cold boiled noodles - whatever kind you have
Cut through hard cooked egg about 1/3 of the way from the tip, just enough to scoop out yolk. Place cooked yolk in a bowl and mash with a fork. Stir in mayonnaise, mustard, white pepper and salt to taste. Mix thoroughly and fill egg white eye socket with mixture. (You can use a cake frosting gun or pastry bag and large icing tip to make it look really nice) Smooth yolk mixture.  Sprinkle with a red spice powder, depending on what flavors you like - some choices are sweet or hot paprika, turmeric, cayenne (hot!), pepper flakes (obviously, also hot) or red curry powder (also hot and very flavorful).  If you're dealing with real heat freaks, you can also sprinkle the eggs with hot sauce at this point. Press olive into yolk mixture so pimento is facing out.  Lay out your cold noodles on a plate or platter (toss them with a little oil or pesto sauce first for added sheen and color) and lay your deviled eggs on the noodles (they'll help them stay upright) - you can  Make a ton - people tend to attack deviled egg platters at parties.

Per serving: calories 180, fat 16.5g, 83% calories from fat, cholesterol 220mg, protein 6.5g, carbohydrates 1.4g, fiber 0.2g, sodium 190mg.

 

#2Enucleated Werewolf Eyes

*Atkin's Diet Friendly (cut out the bread crumbs)

Prep :15 minutes

cooking time: 25 minutes

1 (12 ounce) package ground sausage, raw and thawed - whatever kind you like except smoked (Polish or Andouille)
2 pint cartons of fresh mushrooms (either white buttons or baby Portobello)
1 (8 ounce) packages cream cheese, softened
1 cup of shredded sharp cheese - such as sharp cheddar, jack, blue cheese, Asiago or good parmesan

3/4 cup dry bread crumbs, or Japanese Panko

dash cayenne pepper or Tabasco sauce

1 tsp garlic powder

salt and black pepper to taste
1/2 cup red wine, if desired

pre-made pesto sauce

mayonnaise

 

Preheat oven to 350º F

 

Clean the mushrooms by rinsing in cool water and pulling out the stems.  Try to leave the caps whole.  Save the stems for cooking later.

In a large bowl, combine everything else besides the mushrooms, the pesto and mayonnaise, combine very well.

 

With a tablespoon or small ice cream scoop, fill each mushroom with a scoop of the filling and place filling side up on a lightly greased cookie sheet (with sides, or else you'll have a grease fire in your oven...)  Bake for 25 - 30 minutes, until browned thoroughly.

 

Allow to cool for 10 minutes.  Arrange on some lettuce leaves or kale on a platter.  Mix 4 tbsp pesto (you can use tomato sauce if you'd like 'red' eyes) with 4 tbsp mayonnaise in a small bowl.  With a small spoon or a pastry bad, "dot each eyeball" with a gob of the mayo mixture

 

Amount Per Serving

Calories: 356
Total Fat: 27g
Cholesterol: 82mg
Sodium: 343mg
Total Carbohydrates: 14.6g
Dietary Fiber: 1g
Protein: 9g

 

 #3 Optician's Glass Eye Display

*Atkin's Diet Friendly

Prep: 20 minutes

Chill: 1 hour

 

1 jar of gherkins (baby sized pickles)

2 "Slim Jim" sausages (like at the check out counter - the round kind)

bunch spring onions (scallions)

12 cold, cooked shrimp, cleaned, shelled and without head or tail

2 packages cream cheese, softened

1 package ranch dressing mix

1/4 c mayonnaise or sour cream, your choice

salt and white pepper to taste

several dashes Tabasco sauce or a dash of cayenne

1 large package of paper thin deli meat, your choice (except salami)

 

Mix the cream cheese, mayonnaise, ranch dressing mix, Tabasco, salt and pepper in large bowl.  Make sure it's in a very thick spreading, frosting - like consistency. 

 

Lay individual slices of thinly sliced lunchmeat on clean surface, and slather each slice with 1/4 inch thick layer of cream cheese mix.  Lay the Slim Jims each on a slice.  Use 2 pieces of lunchmeat if they aren't long enough.  Roll the Slim Jim up in the piece(s) of lunchmeat.  Repeat this in the same fashion with the rest of the lunchmeat and the scallions (one at a time), and the pickles and shrimp (lined up long ways in a line, to make a rolled up 'stick' shape inside the lunchmeat)

 

Put your lunchmeat "batons" on a plate, cover with saran wrap and chill for 1 hour, up to 24 hours.

 

Just before your party, lay your "meat batons" on a cutting board.  With a sharp knife, cut them into 1 inch rounds, so they look like bull's-eyes.   Line them up on a large serving dish, with the centers showing.  Place one or two plastic novelty eyeballs amongst them for effect. Garnish with parsley.

 

Calories: 321
Total Fat: 28.8g
Cholesterol: 91mg
Sodium: 1257mg
Total Carbohydrates: 4.4g
Dietary Fiber: 0.5g
Protein: 11.4g