Paleo Halloween: Dragon Eyeballs (Pesto and Olive Deviled Eggs)
Happy October! Also Happy Blogtober! In this month’s Monday Musings I’m doing another month of the Happiness Project after my revival of the project in September. You can read all about the results of that experiment here.
One of my goals this October is to blog more, which is easy because Halloween is my FAVORITE holiday. I started months ago culminating recipes, and I have a special surprise later this month that I have been working on and I can’t wait to share it with you!
I have been doing a lot of research on Halloween recipes.
Many snacks and treats resemble eyeballs. I guess it’s because a plate of eyeballs is pretty creepy.
I have also noticed many Halloween recipes involve food coloring to make the food look creepy, and I didn’t want to use any in my recipes so I’m using natural ingredients to make creepy colors.
For example, in this creepy dragon eyeball recipe, which is a deviled egg, the green color comes from pesto!
These deviled eggs are extremely filling and the pesto adds an elegant touch.
For a completely Paleo version, look for a Parmesan-free pesto, or make your own.
If you don’t want to take the time to whittle a slit-shaped pupil, you can use an olive slice but I think the elongated slice adds a cool touch and is very easy to make. Of course this recipe isn’t just for Halloween so you can use the olive slice or diced olives as a garnish.
These would also be great for a Game of Thrones party. I haven’t to admit I never watched that show and I feel I am missing out on a major social phenomenon. The only thing I know about it is that there is a girl with long white hair running around going “where’s my dragon?” and lots of people die.
Rather than Game of Thrones, this appetizer makes me think of a quote one of my favorite Halloween movies, the 1971 Bedknobs and Broomsticks starring Angela Lansbury.
The kids are looking through the trove of witches’ potions and find one called “Poisoned Dragon’s Liver” and one of them asks “do they poison the dragon, or just the liver?” Cracks me up.
- 6 hard boiled eggs
- 4 tbsp pesto sauce
- 2 tbsp mayonnaise
- 1/2 tsp Dijon mustard
- salt and pepper, to taste
- 2 large black olives
- 1. Cut eggs in half. Scoop out yolks. I like to mash everything in a zip-top bag, but you can use a bowl and fork as well.
- 2. Add yolks and remaining ingredients to the bag or bowl (season generously since this will also be seasoning the bland egg whites). Mash in the bag or with the back of a fork until homogenous.
- If using a bag, cut one corner off and pipe into each egg white cavity. Or scoop the mixture in with a spoon.
- 3. Make the olive "pupil" by cutting each olive into six wedges lengthwise. Use a paring knife to sharpen the top and bottom points. Place one olive slice on top of each yolk. Chill at least 1 hour before serving.
- Regular slices of olives or pieces of chopped olive can be used for non-Halloween occasions.