Ingredients

12 eggs
18 whole black olives, pitted
12 tablespoons deviled egg filling, made from:
12 egg yolks
4 tablespoons grilled skinless eggplant
2 tablespoons mayonnaise
2 teaspoons sriracha
1 teaspoon sea salt
2 teaspoons fresh ground pepper

Directions

  1. Hard-boil the eggs. To hard-boil, place the eggs in room-temperature water in a pot, bring the water to a boil. Turn off the gas and leave the eggs in until everything has cooled. This will ensure a perfectly hard-boiled egg.
  2. Take the shell off, discard, and cut each egg in half and scoop out the yolk (save the yolk the filling).
  3. Prepare the stuffing by mixing the filling ingredients together into puree consistency and place a tablespoon into each egg half.
  4. Cut the black olive in half. The half will be the spider body. Then take the other half and cut into 4 slices, for one set of legs. Then cut the next olive in half and cut the other set of legs. (Spiders have eight legs.) With tweezers, place the feet on either side of the spider’s body.
  5. Use the remaining half olive for the next spider body. Repeat until all of the spiders are made, one per half egg.
  6. Place all of the spider-topped eggs on a colorful orange platter for maximum effect. Enjoy and have a Happy Halloween.

Creeping into our Mystery Chef’s Halloween boneyard party are Egg-Rachnids – spider eggs at their finest.  Transforming our favorite dishes into something special is what our Mystery Chef does best.  

Composed of a dozen eggs and black olives, these spiders are not as formidable as they seem:  Simply hard-boil a dozen eggs, remove the shells, cut in half lengthwise, scoop out the yolk and put into a bowl, and add your favorite ingredients.  If you would like a Mediterranean flair to the egg filling, add 2 teaspoons of sriracha and 4 tablespoons of grilled chopped eggplant.  Mix the egg filling to a puree consistency and spoon into egg halves.  Cut 18 black olives in half.  Put 12 halves on top of the eggs-these are the spider bodies.  Slice the remaining halves into 4 slices and place all eight legs around the bodies, using tweezers.  You have finished your spiders.  Don’t get too close! 

For optimal effect, choose an orange centerpiece, an orange dish, and a spider tablecloth.

Egg-Rachnids: Spider Topped Deviled Eggs
Categories :