Halloween is right around the corner and I think it’s time we started incorporating a little Fall twist into the kid’s after school snacks! What do you think? While some children are completely open about trying new foods, I’ve had to be very creative in how I present new fruits and veggies to Angeline over the years. Let’s take California Ripe Olives as an example: I’ve filled them with herbed cream cheese, mixed them into antipasto dishes and last but not least…used them to make this Deviled Owl Eggs recipe!
While I would love to claim this idea as my own, it’s actually a simplified version of an appetizer my mom made for Thanksgiving last year. She added basil leaves as wings, but Angeline hates basil, so I skipped the wings for this fun Deviled Owl Eggs after-school snack.
California Ripe Olives are grown on over 1,000 multi-generational family farms that crisscross the warm inland valleys of California and processed by two family-owned canneries.
California Ripe Olives are the perfect pantry staple because you can use them to jazz up different dishes with a pop of color, texture, and flavor. You can add them to salads, nachos, dinnertime recipes, and create delicious appetizers just by stuffing large California Black Ripe Olives with a little cream cheese and Italian dressing. Whenever I make that appetizer, my niece tries to eat the entire platter!
California Ripe Olives are totally kid-friendly and the perfect option for creating tasty and creative food art for the back to school season, like my simple-to-make Deviled Owl Eggs!
Versatile California Ripe Olives is the ideal ingredient for home chefs and aspiring food artists like myself!
Deviled Owl Eggs with California Ripe Olives
4 large eggs, hardboiled
8 California Ripe Olives, patted dry and sliced
3 heaping tablespoons mayonnaise
salt and pepper to taste
a pinch of paprika
To boil eggs, I like to do the following: cook in boiling water for ten minutes, then remove from heat and allow to sit for five minutes.
Allow the hard boiled eggs to cool and then peel and slice in half, removing yolks and setting aside in a small bowl.
Add 3 tablespoons mayonnaise, a pinch of salt, pepper and paprika, and mix with a fork until smooth and creamy.
This is how I get my deviled eggs to look so pretty! Put your “stuffing” into a small Ziploc bag and cut a small hole in one of the corners. You now have a piping bag!
Garnish with two little sliced olives for eyes and you’re all set! What do you think, would your kids like this fun after school snack?
California Ripe Olives Back-to-School Sweepstakes
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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.