Devilled Eggs with Black Olive Spiders
A fun twist on a classic appetizer, these devilled eggs are decorated with black olives to resemble spiders, making them perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 deviled egg halves
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 3 pitted black olives
Instructions
- Cook the eggs by placing them in a saucepan, covering with cold water, bringing to a gentle boil, then covering, removing from heat, and letting sit for 10-12 minutes. Transfer to an ice bath to cool for about 5 minutes.
- Peel the eggs, slice them in half lengthwise, and carefully remove the yolks into a mixing bowl.
- Mix the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth and creamy. Adjust seasoning to your preference.
- Assemble the spiders by cutting one olive in half lengthwise for the body and slicing the other two olives for legs, resulting in four legs per spider.
- Fill the egg halves with the yolk mixture.
- Decorate each egg half with an olive half as the body and arrange the legs around it to create the spider look.
Notes
Use fresh eggs for the best flavor and texture. Mayonnaise can be substituted with Greek yogurt for a lighter version.
Find it online: https://dishvela.com/devilled-eggs-recipe/