Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, owl-o-ween deviled eggs. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
owl-o-ween Deviled Eggs is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. owl-o-ween Deviled Eggs is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have owl-o-ween deviled eggs using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make owl-o-ween Deviled Eggs:
- Get 1 (makes 2 dozen)
- Prepare 1 dozen large eggs hard boiled and cooled
- Take 1/2 cup mayonaise
- Get 1 tsp white vinegar
- Take 1 tsp yellow mustard
- Get 1/2 tsp salt
- Make ready 1 paprika for garnish ( optional)
- Prepare 1 can or jar of large black olives
- Prepare 3 baby carrots
- Take 24 small baby spinach leaves…i used ordinary sized spinach and just used smallest leaves
Instructions to make owl-o-ween Deviled Eggs:
- prepare eggs by slicing in half lengthways and scooping yolks into a medium bowl. to the yolks add mayonaise, vinegar , mustard and salt. whip until smooth. Reserve 2 tablespoons of the filling to use later in the recipe. Arrange whites on a plate and scoop or pipe yolk filling into each white. You can use a pastry bag fitted with a star tip or a ziplock bag with the tip snipped. Garnish with a shake of paprika if desired.
- Prepare the spinach leaves by cutting them in half with kitchen shears (48 halves) slice olives into rings for eyes (48) Use the thinner ends to cut tiny "pupils" (48) cut baby carrots in half lengthwise then cut into small triangles for the "beaks" (24)
- Assemble, place the spinach wings first, Next, add the olive ring eyes. then add the beak. put the reserved yolk mixture into a small plastic bag or piping bag. snip a small portion for the tip of the bag. fill the centre of the olive rings with the piped yolk. Last, place the black olive "pupils" in place
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