Happy Halloween! I wanted to share a great last-minute recipe with you that is an easy way to bring some spooky fun to any parties you might be heading out to tonight – or just to stick into your lunchbox for some added Halloween cheer. “Spider Deviled Eggs” are one of my favorite party standbys and have become a Halloween tradition. I don’t know who thought up the recipe originally; I first saw it years ago when one of my friends brought a tray of them to the Halloween party I was hosting, and I thought it was genius so I’ve been making them myself ever since. I’ve seen lots of cool variations on it – this is my own personal method for making them!
Spider Deviled Eggs
Darigold Sour Cream
French’s Dijon Chardonnay Mustard
Lindsay Large Black Olives
Lindsay Medium Black Olives
Peel and rinse your hardboiled eggs and cut them in half. Using a spoon, scoop out the yolk into a bowl. All ingredients in this recipe are “To taste”; I don’t think I have ever made deviled eggs using exact measurements. To prepare, I simply add in a dollop of sour cream and mustard and mash with a fork until creamy. I then sprinkle in the seasonings, stir some more, and then give it a taste. Once it tastes good, you’re done. 😉
Spoon the filling into each hardboiled egg half and pat down. Then, cut up your olives to make the “Spider”: Cut a large olive in half and use one piece to make the body, then cut the medium olive into thin slices to make the legs. Technically, the spider should have 8 legs, but I had 60 deviled eggs to make yesterday so they got six instead. Otherwise, I would have still been chopping olives when my party guests got there. 😉