Countdown to Halloween

Every year a friend of mine throws the Halloween party of all parties.
She has published two books on anything Halloween decor and it’s amazing how much she does for just one night.
She makes all her own decor for the party, comes up with scary foods and drinks.

You can find her on
There is a lot to see on her website too.

We love her parties, and tonight is the night.

Britta has a contest for creepy food and I’m bringing some special deviled eggs.

Introducing Ogre eyes.

I think they’d be a hit at any party, but mostly so at a kid party!

Ogre Eyes
(I made 24)

12 hard boiled eggs
3 tbs mayonaise
1 tbs plain yogurt
salt and pepper to taste
1 tsp garlic
green food coloring
12 pimento olives

Cut eggs in half lengthwise and take yellow out and put in a separate bowl
Combine eggs yolk, mayo, yogurt, salt,pepper and garlic until you get a smooth mixture.
Add food coloring 4-5 drops at a time stirring in between until you get the color green you like.
I used “Neon” food coloring and got a pleasing lime green.
Cut olives in half on the wide side.
Fill egg white halves with egg mixture
Place an olive piece in the yolk part, pressing lightly to slightly immerse the olive

I used a few dashes of hot sauce to stimulate blood shot eyes for the picture. It’s my intention to offer it on the side.


A very careful transport by the way, these guys are slippery.

I love Top Chef

If you are not familiar with the show Top Chef here is a breakdown.
16 established chefs compete for the title of Top Chef.
They do so with Quick fire challenges and other cooking tests. I love it!
I found the Quick Fire cookbook from the first 5 seasons and bought it.

First recipe that caught my eye was a deviled egg recipe.
It was a Quick Fire challenge where they had to use ingredients from a vending machine.
There were corn nuts in the mix but I omitted those.

With my boys hungry and 18 freshly bought eggs I made the recipe!

Vending machine deviled eggs.

5 slices of salami cut in thin strips
2 eggs per person
1-2 tbs olive oil
1 tbs oregano
1/4 teaspoon paprika powder
salt and pepper to taste

cook the salami strips in a frying pan until crisp, drain on a paper towel and set aside
boil eggs for 8-10 minutes, rinse under cold water and add ice cubes to pan to cool off quickly
once cold peel eggs and cut in half, take out yolk and put the whites on a plate
with all yolks in one bowl add olive oil and spices and mix well
using a small spoon put yolk mixture back into the egg whites
garnish with the salami strips
leave in fridge for 10 minutes



Swedish Chef Sunday


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