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Spider Deviled Eggs

These creepy-crawly spiders will be a hit at your Halloween party. You can hard-cook the eggs up to 1 day in advance, but be sure to peel them first before refrigerating. Slightly older eggs will be easier to peel than very fresh ones.

Ingredients:

  • 12 eggs
  • 1/3 cup (3 fl. oz./80 ml) mayonnaise
  • 1 tsp. Dijon mustard
  • 2 Tbs. minced shallots
  • 2 tsp. finely chopped capers
  • Kosher salt and freshly ground pepper, to taste
  • 36 pitted black olives, cut in half lengthwise

Directions:

Place the eggs in a large saucepan and add water to cover. Bring to a boil over medium-high heat, then reduce the heat to low, cover and cook for 20 minutes. Transfer the eggs to a bowl of ice water and let stand until cool enough to handle, about 10 minutes. Peel the eggs and cut each egg in half lengthwise.

Scoop the egg yolks into a bowl. Add the mayonnaise, mustard, shallots and capers and stir until well combined. Season with salt and pepper. Transfer the yolk mixture to a piping bag fitted with a large round tip or to a resealable plastic bag with a corner cut off.

Place the egg white halves, cut side up, on a platter and pipe the yolk mixture into the whites. Place 1 olive half, cut side down, in the center of each deviled egg to create the body of the spider. Cut each of the remaining 48 olive halves lengthwise into 4 pieces. Arrange 4 olive pieces on each side of the olive halves to create the spider legs. Makes 24 deviled eggs.

Williams-Sonoma Kitchen