Happy Halloween! For one of my favorite holidays, I tried a fun idea this year from Sunset magazine for deviled eggs with little black olive spiders on top. Super cute! Just choose your favorite deviled egg recipe, or use the one below for a very simple and reduced fat version.
Deviled Spider Eggs
6 hard-boiled eggs
2 tablespoons reduced fat mayonnaise
1 teaspoon Dijon mustard
Salt to taste
Pepper to taste
Whole pitted black olives
Hard-boil your eggs. The trick I use for this treat (I couldn’t resist! Ha!) is to put the raw eggs in a pot of warm water, and bring the pot to a boil. As soon as it starts to boil, shut off the heat, and cover the pot for 20 minutes. This ensures the eggs don’t overcook. Chill in the refrigerator until cool.
Once cooled, cut the eggs in half crosswise and scoop out the yolks into a bowl. Add the remaining ingredients to the yolks (except for the olives) and mash until smooth with a fork. Place the mixture in a zip top bag and squish it to one corner. Cut a tiny hole in the corner of the bag and pipe the mixture into the empty portion of the egg whites so it mounds slightly.
Then for the spider, cut an olive in half lengthwise. Place the half (dome side up) in the middle of the yolk mixture. Then cut the other half into 4 thin strips crosswise, and cut the strips in half to make the legs. Nestle the legs beside the body. (See photo). The yolk mixture should hold them in place.
These cocktail party snacks go well with a Halloween wine like Phantom by Bogle Vineyards or blood orange Champagne cocktails! Cheers to a fun Halloween night!