Spider Deviled Eggs

I wanted a spooky appetizer for our Halloween dinner party. With all the creepy things surrounding this day, I find spiders actually nice when you compare them to other options! Half a leg? Blood? Screaming voices? Skulls? Skeletons? Part of skeletons buried in the front yard grass? Oh,… a small spider! how cute!!! hahahaha how context changes the perspective you can have on some things! hahaha

This recipe is a classic deviled eggs recipe, the twist is in the assembly. You can of course add hot sauce in the yolk mixture, or spices like allspice, paprika etc… I skipped that “hot and spicy” part, because of the kids and their friends… Keep in mind that this is a base for the recipe, you can always be creative and make your own version.

You will find some tips about hard cooked eggs at the end of the recipe… I hope it helps! :)

Bon Appétit!

Spider Deviled Eggs

credits: Rafaella Sargi
for 24 spiders

Ingredients
 
12 large eggs
1 to 2 tablespoon coarse salt (to add to the water when cooking the eggs)
 ¼ cup Mayonnaise
1 tablespoon Dijon Mustard
1 tablespoon Lemon Juice
 ½ teaspoon salt
 ¼ teaspoon freshly ground black pepper
12 Kalamata Olives, Pitted
24 capers, drained
2 tablespoon fresh Chives, minced

Directions
Prep all the ingredients.
You will need one pot, a large bowl, a food processor, a pastry bag with a medium star tip (or plastic bag).

Put the eggs in a pot large enough to contain the 12 eggs in a single layer, with enough cold water to completely cover the eggs by 2 inches (5 cm), and one tablespoon of coarse salt. Let the water slowly come to a boiling stage over medium-high heat. Once the water is boiling, turn the heat off, cover the pot and keep the eggs in the hot water, for 15 minutes. Meanwhile, prepare a large bowl filled with cold water and ice. Remove the eggs form the pot and put them directly in the bowl of cold water. Wait until they are completely cooled down to remove them, around 8 minutes.
Peel the eggs.
With a sharp knife, cut the eggs in half. Remove the egg yolks and put them directly in the bowl of a food processor. Add the mayonnaise, mustard, salt, pepper and lemon juice. Process until the texture is well combined and completely smooth. Fill the pastry bag with the egg yolk mixture. Display the “empty” eggs on the serving platter. Fill each half-egg with the yolk mixture.
Spider legs: you need 6 pitted Kalamata olives. Cut each olive in half, lengthwise. Then cut each half in 4 equal strips.
Spider body: you need 6 pitted Kalamata olives. Cut each olive into rings. (around 4 rings per olive).
Assembly: Insert 4 “legs” in the egg yolk, top them with one “ring” and in the center of the ring place one caper. Repeat with the remaining eggs… Sprinkle the “spider deviled eggs with the fresh minced chives.
Serve immediately or keep in the fridge until ready to eat.

Noteworthy: Fresh eggs are harder to peel. Try to plan in advance and buy your eggs a few days before making this recipe (around 5 days).
Salt can prevent the eggs from cracking and solidify the proteins so the eggs peel off more easily.
You can add vinegar to the boiling water, it will help the egg keep its shape in case the shell crack during cooking.
The cooking time depends on the size of the eggs you’re using, usually, medium eggs require 12 minutes and extra large ones 18 minutes sitting in hot water, in a covered pot. But you might be living in a country where they don’t label the eggs by size,… so time after time, you will know what is the best timing for the eggs you buy, just make sure not to over cook them, their texture can become rubbery and the yolk will have a green ring around it.
If you want the eggs to “sit” properly on the serving plate, you can carefully trim of each end of the egg. They won’t “dance” when you finish preparing them or serve them.