Spooky, creative, and delicious, these “brain” deviled eggs make an eye-catching addition to any Halloween party spread! Quick and effortless to assemble, they give the classic appetizer a playful, gory twist that will delight both kids and grown-up ghouls.
Prep time: 15 minutes
Cook time: 10 minutes
Difficulty: Easy
Yield: 8 halves
Ingredients
- 4 large eggs
- A few drops red liquid or gel food coloring
- 2 tbsp (30 g / 1 fl oz) extra-virgin olive oil
- ½ tsp fine salt
- 8 slices black olives
Instructions
Hard-Boil the Eggs: Place the whole eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat, then boil for 10 minutes. Drain and transfer immediately to an ice-water bath to stop cooking.
Separate Whites and Yolks: Carefully peel the cooled eggs. Slice each egg in half lengthwise. Gently pop out the hard-boiled yolks and arrange the empty egg white halves on a serving tray.
Blend the Brain Filling: Place the yolks, extra-virgin olive oil, fine salt, and red food coloring into a mini food processor or blender. Blend until silky smooth and pinkish-red. Add another drop of food coloring if a deeper “bloody” shade is desired.
Pipe the Brains: Transfer the yolk purée into a piping bag fitted with a star or fluted tip (approx. 10 mm / ⅜-inch). Pipe the filling into the hollows of the whites using small, winding squiggles to resemble convolutions of a brain.
Garnish & Serve: Top the center of each deviled egg with a black olive slice.
Keep chilled until ready to serve.
Happy Halloween!
