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
Ingredients:
Hardboiled eggs
Darigold Sour Cream
French’s Dijon Chardonnay Mustard
Sea Salt
Cumin
Lindsay Large Black Olives
Lindsay Medium Black OlivesDirections:
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. 😉
what a cool idea! I am going to make these eggs next Halloween