Deviled eggs might scream “summer barbecue” to you, but we think these delicious, protein-packed favorites should be invited to the party all year-long. In honor of Halloween, follow these step-by-step instructions for spooky deviled eggs, two ways.
Ingredients
– 18 Eggs
– 2 T onion, finely minced
– Whole, pitted black olives
– Capers
– 1 C mayonnaise or Miracle Whip
– 4 T yellow mustard
– 2 tsp tarragon vinegar
– 1 T Sriracha sauce
– 1 tsp sea salt
– 1 tsp freshly ground black pepper
– Red and blue food coloring.
Makes: 36 deviled eggs
Total time: Approx. 90 minutes
Start by hard boiling your eggs
Instructions:
– Place eggs in pot of cool water. Be sure they are covered by at least an inch of liquid.
– Bring water to a boil.
– Remove pot from burner and cover.
– Allow eggs to sit, covered, for nine minutes.
– Using slotted spoon, remove eggs from water.
– If using right away, place eggs in bowl of ice water for 10 minutes. If using later, place eggs in refrigerator.
Separate whites from yolks
– Cut eggs lengthwise in half.
– Divide yolks evenly between two bowls. Refrigerate.
– Set whites aside.
Draw your eyeball veins
– Using a toothpick, draw “veins” on half of your whites, starting from the center out. These do not have to be – in fact shouldn’t be – uniform-looking.
Make your fillings
– In each bowl of yolks, add 1/2 C mayo, 2 T mustard, 1 tsp tarragon vinegar, 1 T minced onion, and 1/2 tsp each sea salt and black pepper (more or less to taste). If desired, add 1/2 tsp of the leftover Sriracha to each bowl.
– Add three drops of red food coloring to one bowl, and three drops of blue food coloring to the other. If a deeper color is desired, add an additional drop.
– Mix until texture and color are consistent. (Remember, the onions will make it a little bumpy.)
– Scoop fillings into sandwich bags. Seal and refrigerate for 30 minutes.
Start with the eyeballs
– Once filling is thoroughly chilled and set up a bit, cut a corner off the bottom of the green bag.
– Using a circular motion, pipe the filling into the “veiny” whites.
– Place half a black olive in the center of each egg.
– Refrigerate until serving time.
Onto the spiders
– Before removing the orange filling from the refrigerator, begin slicing your spider legs. Cut black olives lengthwise in skinny strips.
– Cut corner off bag of orange filling, and pipe mixture into the center of each egg in a circular motion.
– Place half a black olive in the center of each egg.
– Add a caper for the head.
– Finally, give each spider eight black olive legs.
– Refrigerate until party time.
