Chef's Quick Tips: Deviled Dragon eggs & spiders

This week,  Rachel Lampen and Kristen Mitrakis, owners of Rock Paper Scissors Custom Events, show Tina Redwine how to whip up some scary good Halloween party ideas.

News 12 Staff

Oct 25, 2019, 2:21 PM

Updated 1,634 days ago

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This week, Rachel Lampen and Kristen Mitrakis, owners of Rock Paper Scissors Custom Events, show Tina Redwine how to whip up some scary good Halloween party ideas. 

Dragon eggs
Makes 16 deviled egg halves
  • 8 eggs
  • 2 cups frozen blueberries OR blue and red food coloring
  • 1 large avocado, seeded and peeled
  • 2 tsp wasabi paste (optional)
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • pitted black olives
Preparation:
  1. Place in eggs in saucepan, cover with water plus one inch. Add blueberries OR 20 drops of food coloring to the eggs and water. (Use a combo of red and blue to create creepy purple veins.)
  2. Bring to boil over medium heat. Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the blueberry water for 10 more minutes.
  3. Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon.
  4. Place cracked eggs back in pan with the colored water. Allow them to cool to room temperature, then place in the refrigerator for 6 hours or overnight.
  5. Peel the eggs and cut in half lengthwise.
  6. Scoop out the yolks and place in a bowl. Add avocado, wasabi, lemon juice and salt to the egg yolks and mash together with a fork until smooth.
  7. Place avocado mix into a piping bag and pipe into the hollowed egg halves or use a spoon to scoop yolk mixture into the egg halves.
  8. For spiders’ bodies, cut eight black olives in half across the short dimension. For the legs, cut 16 olives into 8 equal slivers each, lengthwise. Place a body and eight legs on each egg half.
  9. Chill until ready to serve.
BONUS TIP: DIY Elevated Egg Display 
If you don’t have a cake stand to elevate your deviled dragons eggs on your table, simply use a hot glue gun to attach glass plate or platter to an inverted wine glass.
 
Contact 
Rachel Lampen and Kristen Mitrakis, owners
 
 
 


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