BEIJOS EATS | OCTOBER 24, 2023
laid to rest.
Deviled eggs are pretty much the perfect appetizer for any holiday serving situation. They can be dressed up, dressed down, and even made 30 different ways in flavor and taste. With Halloween coming up, I’m changing up the look by putting the mixture into a skull mold. The devil is in the details. Add some edible flowers and micro greens, and you have yourself a spooky yet yummy appetizer for next week!
*photography by Dayna Studios
Skull Deviled Eggs
Total Time :1 hour 20 minutes
Yields :12 servings
What Ya Need
Ingredients
- 12 eggs
- ⅓ cup mayo
- 2 oz cream cheese softened
- 2 teaspoons Dijon mustard
- ½ teaspoon white vinegar
- ¼ cup chopped scallions
- ¼ cup chopped fresh dill
- Salt and pepper to taste
Instructions
- Put eggs into the cold water, have the water be an inch above the eggs. Turn on the stove, and let it boil. Once boiling, set a timer for 8 minutes. Take off the heat, and immmedieatly put into an ice bath. Let cool. Halve the eggs lengthwise and add the yolks to a food processor. Arrange the whites, cut side up, on a serving platter.
- To the food processor, add the mayo, cream cheese, mustard, vinegar, scallions, and dill. Process until the mixture is smooth, creamy, and fluffy, scraping down the sides of the food processor bowl once or twice.
- Taste and add more seasoning, as needed.
- Spoon the filling into a piping bag (or a resealable plastic bag with the corner snipped) and pipe the filling into the skull mold. Put into the freezer for around 30 minutes. This will harden the egg mixture. When ready to serve, take the mold out and pop out the skull egg mixture. Place on top of the halved egg whites. Garnish with some edible flowers, and eat away!
Did you make this recipe?Share a photo and tag @beijosevents – we can’t wait to see what you’ve made!
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