Recipes
Skull Eggs for Kids
Halloween is not just about candy; it’s also about playful culinary adventures. These egg skulls encourage little hands to help in the kitchen, adding their favourite toppings to create unique faces. It's a great way to bring some excitement to breakfast or snack time while sneaking in healthy ingredients.
Serves
12
Prep Time
20 min
Cook Time
15 min
Print RecipeIngredients
- 12 large eggs, hard boiled and peeled
- 36 capers
- 12 walnut halves (optional)
- ½ cup (125 mL) egg salad (optional)
- ¼ cup (60 mL) sweet and sour rice (optional)
- ¼ cup (60 mL) spaghetti in tomato sauce (optional)
Instructions
- Step 1
Use a toothpick, paring knife, straw or the small end of pastry tip to carve eyes, on one side of the egg white, at the wide end. Also carve a nose and mouth on the narrow end of the egg white.
- Step 2
Stuff the capers into the eyes and nose sockets so they are slightly below the surface and look sunken in.
- Step 3
Cut a small portion off the top of the egg to create a flat surface. Arrange a walnut half on top to resemble a brain. Or, instead of a walnut, spoon some egg salad, rice or spaghetti on top to be ‘scrambled’ brains.
Tips
Cut any vegetable to size to use in the eyes and nose, such as olives, pickles, green pepper, cucumber, grape tomato, etc.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 107 |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 3 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 7 g |
| Sodium | 76 mg |
