The Halloween deviled eggs are a perfect dish to serve on the scariest night of the year, because they present themselves as easy, quick and original snacks. In America it is customary on Halloween for children to go from house to house in costume, asking for sweets and candies or a few coins with the question “Trick or treat?”. These monstrous and incredibly tasty eggs are a recipe you can prepare together with them — rest assured they will have lots of fun, and at the same time you’ll encourage them to eat healthy and nutritious food.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2 Servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Halloween
Ingredients
- 2 eggs
- 3 oz tuna in oil (drained)
- 1 tbsp mayonnaise
- 1/2 tbsp Greek yogurt
- 1 pinch salt
- 6 black olives (pitted)
WHAT YOU’LL NEED FOR HALLOWEEN DEVILED EGGS
- 1 Saucepan
- 1 Food processor
- 1 Knife
- 1 Piping bag
Passaggi
To prepare the Halloween deviled eggs, first place a pot filled with cold water on the heat, gently lower the eggs into the pot and bring to a boil.
When the water starts to boil, wait 8 minutes. Then drain the eggs and run them under cold water. This step is particularly important because it will allow you to peel the eggs more easily without breaking them and without burning yourself!
Once the eggs have cooled, carefully peel them. Cut them in half and remove the hard yolks.
Put the yolks into the food processor and add mayonnaise, Greek yogurt, drained tuna and a pinch of salt. Blend everything until you obtain a soft, smooth mixture.
If you like, you can add a drizzle of oil to give the filling an even silkier texture.
Fill the egg halves with the cream, using a piping bag or a teaspoon. Cut the pitted black olives in half and place one half in the center of each egg. Use the remaining halves to cut thin strips to form the spider’s legs.
Serve your monstrous Halloween deviled eggs as an appetizer, starter or as part of a buffet, either hot or cold.
STORAGE
If you don’t eat them immediately, place them in a container and store in the fridge for up to 1 day.
