Spider Deviled Eggs
Ordinary deviled eggs with a spider made from half an olive sitting on top. This is the rare case where a frightening snack gives up nothing in flavour: the filling is the same creamy, mustardy one. The legs are cut from a second olive — thin slivers, four to a side.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 6
- Level
- Easy
- Per serving
- 115 kcal
Ingredients
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What to use instead
Swap the mayonnaise for 45 g of thick Greek yoghurt and half a teaspoon of oil. Fresher, and a third of the calories.
Makes: 12 halves
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Boil the eggs
Lower the eggs into boiling water and cook for 10 minutes. Move them straight into iced water for 5 minutes — the shock loosens the shell and keeps the grey ring off the yolk.
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Step 2: Separate
Peel and halve the eggs lengthwise. Scoop the yolks into a bowl with a teaspoon and set the whites on a platter, cut side up.
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Step 3: Make the filling
Mash the yolks to fine crumbs with a fork, then work in the mayonnaise, mustard, lemon juice, salt and pepper until it is as smooth as thick cream. Lumps spoil the whole effect.
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Step 4: Fill the whites
Spoon the filling in and level it off. Unlike ordinary deviled eggs, the surface here wants to be flat, or the spider has nothing to sit on.
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Step 5: Cut the spiders
Halve six olives crosswise for the bodies. Slice the other six lengthwise into thin slivers: each olive gives eight legs.
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Step 6: Assemble
Set an olive half cut side down on each egg and push in four slivers on each side, bending them slightly. Dust the platter with paprika.
Tips & variations
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Tip
Eggs a week or two old peel far more easily than very fresh ones. If all you have is fresh, add a spoonful of vinegar to the water.
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Variation
The Ukrainian version uses cod liver: 80 g, mashed, in place of the mayonnaise, for a denser and saltier filling.
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Swap
Swap the mayonnaise for 45 g of thick Greek yoghurt and half a teaspoon of oil. Fresher, and a third of the calories.
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Storage
Keep the whites and the filling separately for up to a day and assemble before serving: filled eggs dry out on top within a few hours.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 115 kcal | 690 kcal |
| Protein | 7 g | 42 g |
| Fat | 9 g | 54 g |
| Carbohydrates | 1 g | 6 g |
Approximate values calculated from standard ingredient data.
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