“Skullcuterie” Board with Deviled Egg Eyeballs
With Halloween approaching, I felt the urge to twist the traditional charcuterie board into something fitting for the spooky season. Inspired by a plastic skull I had on hand, the idea struck to fill its vacant eye sockets with edible eyeballs. The result? A “skullcuterie” board, with an eerie deviled egg eyeball peering out, and thin-sliced prosciutto giving the skull an added layer of delicious decomposition.
I scrubbed the skull with bleach spray and dish soap before using it, thinking, ‘I wash my dishes and eat off them, so what’s the difference?'” I am making no specific claims on the food-safety of this mentality, but so far, nobody who was at the party has had any ill effects, and prosciutto is pretty delicious.
First I stuck on the eyeball using the filling as “glue” (see how to make the deviled-egg eyeballs below):
(I initially gave him both eyes, but one came unstuck. Instead of putting it back I decided he looked better with it gouged out. It’s not supposed to be pretty!)
Be creative with arranging the rest of his “dead body” and final resting place with cheese, toasts and crackers. I used a block of Gruyere for the ribs, fig and rosemary toasts for the spinal column and little pickled Peruvian peppers for the creepy multi-chambered heart, but unleash your creativity and use your favorite cheeses and accompaniments!
To make the deviled egg “eyeballs”:
Looks good enough to eat 👀😋
To make the filling, add to the yolks 3 Tbsp mayo, 1 tsp dijon, a splash of vinegar and a pinch of salt and mix until smooth. Add a few drops of red food color to achieve the eyeball goo-like appearance. Use a pastry bag or a plastic bag with the corner snipped off to pipe in the red “deviled” egg filling and serve the extra eyeballs on the side with toast.
