Sometimes, inspiration comes from unexpected sources. Last month, I was in Safeway buying a large quantity of eggs and olives for my Spider Deviled Eggs, and the lady in line behind me asked what I was going to do with all those olives. I briefly explained my Halloween recipe to her, and as we chatted about deviled eggs, she said: “You could make turkeys with the olives, too.” She didn’t elaborate beyond that, but it immediately gave me an idea. “I’m totally going to make those!” I told her. And I totally did!
Turkey Deviled Eggs
Darigold 4% Milk Fat Small Curd Cottage Cheese
Spicy brown mustard
Green olives stuffed with pimento
Extra large black olives
Peel hardboiled eggs and cut in half. Using a spoon, scoop out the yolk into a bowl; set the whites aside.
To taste, add cottage cheese, mustard, salt and cumin to the bowl. Mix thoroughly, then spoon carefully into the egg white halves.
Cut a green olive in half. Take one half and gently pull the pimento slice down just far enough to look like a beak. Set the olive into the egg yolk on one of your deviled eggs.
Take the other green olive half and cut it into thirds. Cut the pimento in half. Arrange the olive and pimento pieces on top of the egg to resemble a tail.
Cut an extra large black olive in half and rest it in the middle of the green olives to form the body.
Finally, squeeze two mustard dollops on the “Head” to form eyes.
Jai helped me taste test these, and they were a big hit. He really liked the combination of olives together, and also the addition of cottage cheese – he hates mayonnaise, which deviled eggs are usually made with, so this was a welcome switch-up.
If you’re attending a Thanksgiving celebrations as a guest tomorrow and wondering what side dish to make, this is a great last-minute idea for you. Try whipping up some deviled egg turkeys – party guests are liable to gobble them up. 😉