When the Halloween moon shines bright, and guests are about to arrive, nothing beats the ease and appeal of Devilish Deviled Eggs. These spooky snacks are a classic choice with a Halloween twist, making them a terrifyingly tasty addition to your feast.
Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- Salt and pepper, to taste
- Black olives (for decoration)
Instructions:
- Boiling the Eggs:
- Place the eggs in a single layer in a saucepan or pot. Cover them with enough water that there’s about 1-2 inches of water above the eggs.
- Bring the water to a rolling boil, then cover the pot and remove it from heat. Let it sit covered for about 9-12 minutes.
- Transfer the eggs to a bowl of ice water to cool for about 5-10 minutes before peeling.
- Preparing the Filling:
- Once cooled and peeled, cut the eggs in half lengthwise and gently scoop out the yolks into a mixing bowl.
- Add mayonnaise, mustard, salt, and pepper to the egg yolks. Mash and mix well until the mixture is smooth and creamy.
- Filling the Eggs:
- Spoon the yolk mixture back into the hollows of the egg whites, or use a piping bag to pipe the mixture in for a neater appearance.
- Creating the Spiders:
- Slice black olives in half for the spider bodies and slice the other halves into thin strips for the legs.
- Place one olive half (cut side down) on top of each deviled egg for the spider body.
- Arrange eight olive strips around each body to form the spider legs.
- Serving:
- Arrange the devilish deviled eggs on a serving platter.
- You can garnish with a sprinkle of paprika or fresh herbs if desired, and serve immediately or cover and refrigerate until ready to serve.