Aired October 27, 2008
1/4 cup tomato paste
1 teaspoon smoked paprika
1 tablespoon hot sauce
1/2 small onion, grated (about 3 tablespoons)
2 tablespoons mayonnaise, just enough to bind (eyeball it)
Salt and freshly ground black pepper
A handful of black olives, sliced into rings
Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place a lid over the pot. Let sit 10 minutes.
Place the pot in the sink and run cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on the counter to crack the shell then carefully peel off the eggshells.
Place the eggs on a cutting board and cut in half lengthwise (end to end) to create two ovals. Once all the eggs have been cut, scoop the yolks out into a medium-size mixing bowl. Place the egg white halves on a serving tray.
Break the egg yolks up a little bit using a fork. Add in the tomato paste, smoked paprika, hot sauce, onion, mayo, some salt and pepper.
Make yourself a fancy, instant pastry bag by spooning the egg yolk mixture into a plastic re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the bag and squeeze out a bit of yolk mixture into each of the egg white halves.
Once all eggs are filled, place one ring of black olive on each one to create an eye (creepy!).