Halloween deviled eggs spiders

Pretty taste, easy to make and scary enough to feature at your next Halloween party!

Course Halloween, Snack

Cuisine Halloween

Keyword eggs, olives

Prep Time 10

Cook Time 10

Total Time 20

Servings portions

Calories 64

Author Simone

Take a saucepan and fill it with cold water. Add the eggs and some salt and bring to a boil. Cook the eggs for five minutes and then drain them and cool the eggs in cold water. After cool down, peel the eggs .
Briefly roast the pine nuts in a skillet (no oil) and then chop them up.
Slice the eggs lengthwise and remove the egg yolk with a small spoon. Place in a bowl and mash up with a fork.
Then add the mayonaise, thyme leaves, tobasco and mustard and mix until you have a smooth and creamy egg mixture. Put this in a piping bag.
Pipe the eggyolk mixture into each sliced egg (in the cup) and sprinkle some chopped pine nuts and powdered paprika on top.
Finish off by topping with half an olive (sliced lengthwise for the body of the spider) and the second half finely sliced in 6 or 8 pieces (to resemble the legs of the spider).
Ofcourse you can freely experiment with flavors and herbs for the filling and for an extra 'bloody' dimension add some drops of ketchup on top of the deviled eggs or mix it with the egg yolks .

You can make the deviled eggs a few hours in advance. Keep them well covered with plastic wrap in the fridge to prevent discoloration of the eggs
It's easy to change the spices used in the egg yolk mixture. You can make them spicier by adding chili powder for instance or leave the mustard out if you're not a fan.