Fun and Easy. These Spooky Deviled eggs are great for your next Halloween Party
I love deviled eggs. I love them plain. I love them spicy, My friend Kai makes them with horseradish, and I love those, too. (oh how I miss those from her awesome parties in Reno). They used to be just picnic and potluck fare. But, now I’ve noticed a trend in restaurants that serve them as an appetizer or bar food. The trend I’ve noticed is instead of halving them, they just cut off the top and serve them as a whole egg. A couple of weeks ago I was at Disney Springs at WDW eating at Art Smith’s Homecomin. My brother and I decided to split an order of their incredible Church Lady Deviled Eggs. When they came to the table, my mouth started to water. They looked so good and tasted even better. I also noticed that to me they all looked like heads. It has been on my “brain” lol ever since.
It took me a few tries to figure out how I wanted to do these. I tried using olive slices for the eyes, and they just didn’t look right. I also couldn’t figure out how to make them stay on the egg face. As I was cutting a slit to see if I could get the ring to stay, it still didn’t look right, but the pocket made me think of circles under the eye. And then it hit me that all I needed to do was cut a thin oval slice of the edge of the olive to make a solid eye. Using a knife, I guided the “eye” into the flap and it stayed! Straight Sriracha was too thick, and you couldn’t see the brains underneath. By watering the Sriracha down it filled in the crevices but you could still see the pale green.
If you want to make these spicier you could serve them with more Sriracha on the side or even under the Deviled Eggs. You could also add some cayenne pepper instead of the white pepper. I kinda tried to keep them slightly kid friendly for the pictures.
Let me know in the comments below if you make these and what you do to make them even more ghoulish. These would be great for a party. Yes, they take a bit of work. But once you get the hang of how to do them, they were actually very easy. Have fun with these. Experiment!
Whole eggs stuffed with green "brainy" filling and brushed with Sriracha
- 6 eggs Hardboiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon Mustard or Yellow mustard
- 1 teaspoon jalapeño pickle juice or sweet pickle juice
- 1 pinch salt
- 1/4 teaspoon white pepper
- 2 drops blue food coloring
- 4-6 whole pitted black olives
- 1 tablespoon Sriracha
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Cut the top ½ inch off the top of the cooked egg and cut off a small slice off the bottom to make it sit upright. If you cut it at a slight angle it will make the face look slightly up.
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Carefully remove the yolk. Do not break the white. You may need to cut a deeper slice off the top to get to the yolk, which is ok. However, do not cut down to make halves. There should still be at least 2/3 of the white to make a face. Reserve the top cut out piece of the white to use as a nose.
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Press the yolks through a fine mesh sieve into a small bowl.
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Add 3 tablespoons of the mayonnaise, the mustard, jalapeño pickle juice, salt, and the white pepper. Mix to combine thoroughly; it should be very smooth with no lumps.
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Stir in the drops of blue food coloring. The color of the mixture should be a very light green. If the consistency is off you may add more mayonnaise. But, it should still be a fairly firm filling. It needs to be firm so you can shape and carve veins.
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Place in a small plastic bag with a corner cut off or a small piping bag and reserve.
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To make the faces: with a sharp knife cut a slit 1/3 inch in the center of “face” straight down. On either side of the slit cut half circles at a very shallow angle being careful not to cut through, leaving them as a flap.
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Cut very small wedges from the reserved top piece of the egg white. Gently squeeze the egg white face to open up the slit and insert the wedge to make a nose; the pressure of the slit closing should hold the wedge in place.
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Cut small thin ovals from the sides of the black olives. Using the tip of a knife, carefully hold open the flap of white on each side of the face and slide in the oval of black olive to make the eyes.
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Pipe the filling evenly between the eggs.
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Wet your finger either with water or the juice from the black olives. Press the filling down to smooth it out into a brain shape. Using a wet spoon or knife, further shape the “brains" into two lobes and a few lines for veins.
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In a small bowl water down the Sriracha slightly to make a brushable “blood”. Carefully brush just the “brain” part.
