Spider Deviled Eggs Recipe 455 Recipes

SPIDER DEVILED EGGS FOR HALLOWEEN

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mayonnaise, mustard, salt, and pepper. Mash the yolks and stir the mixture until smooth and thoroughly combined.
• Fill each egg half with the deviled yolk mixture using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.
• Cut olives in half and place 1 half on each filled egg as the spider body. Cut the other olive half into 4 strips. Cut each strip in half, so you end up with 8 thin olive pieces for the legs. Arrange 4 olive legs on each side of the spider body. Dust with paprika.

SPIDER DEVILED EGGS RECIPE - (4.5/5)

Steps:

• Slice hard-boiled eggs in half lengthwise, placing egg whites on a serving plate and yolks in a small mixing bowl. To the yolks, add the mayonnaise and salt. Using a mixer on low speed, beat the mixture until creamy, adding a bit more mayonnaise if needed for desired consistency. Cover and refrigerate while you cut the olives. Blot olives dry with paper towels. Cut 6 olives in half for the spiders' bodies. Cut more olives in half, then thinly slice each half into 3 or 4 slivers for the spiders' legs. Fill the egg whites with the yolk mixture. Place one olive half in the center of each deviled egg. Position 3 or 4 "legs" on each side of the "bodies". (Tweezers may help in positioning the legs).

SPIDER DEVILED EGGS RECIPE BY TASTY

Steps:

• Use a spoon and carefully create cracks on 8 hard-boiled eggs.
• Place the cracked eggs in a large bag. Add black food coloring and water.
• Close the bag, mix around and set aside for 15 minutes.
• Rinse the eggs in clean water and peel to reveal the cracked design.
• Cut the eggs in half and separate the egg yolks from the egg whites.
• Combine the egg yolks with mayonnaise, mustard and green food coloring.
• Pipe the egg yolk mixture into the egg whites.
• Garnish the deviled eggs with an olive spider. To create an olive spider use half of a black olive for the body and olive slices for the legs.
• Enjoy!

SPIDERWEB DEVILED EGGS

Steps:

• Place 6 eggs in a pot, cover with water. Bring to a boil then continue cooking 10-12 minutes.
• Remove eggs and rinse in cold water.
• Crack the shells, gently, with the back of a spoon. Do not remove shells.
• Add 2 cups of water and a 4-5 drops of black food coloring to a bowl and submerge eggs. Refrigerate for 2 hours.
• Remove eggs from water and carefully de-shell, revealing spider-web-looking eggs.
• Cut eggs in half lengthwise. Slip out yolks and mash in a small bowl. Stir in mayonnaise, mustard, salt and pepper. Pipe or spoon filling into each egg half.
• Cut a whole olive in half lengthwise. Put one half on mashed yolk for the spider's body. Thinly slice the other half for the spider's legs. Place four legs on each side of the body.

HALLOWEEN SPOOKY SPIDER DEVILED EGGS

Steps:

• 1. Cut eggs in half lengthwise. Slip out yolks and mash.
• 2. Stir in mayonnaise, mustard, salt, and pepper.
• 3. Place yolk mixture back in eggs.
• 4. Cut whole olive in half.
• 5. Put one half of olive for the spiders body.
• 6. Thinly slice the other half for the spiders legs. Put four legs on each side.

SPICY DEVILED EGGS

Steps:

• Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
• Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
• Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.