Spider Eggs 

 

Makes 1 Dozen Filled Egg Halves 

Cut pitted black olives in half lengthwise and nestle one half on top of an egg for the body, and then cut the other half crosswise into thin slices to form the creepy legs.

Deviled Eggs 
7 large eggs (cold)
¾ teaspoon grainy mustard
3 tablespoons mayonnaise
1½ teaspoons cider vinegar

¼ teaspoon Worcestershire sauce 
1½ tablespoons pickle relish (optional)

Salt and ground black pepper

 

1.    Place eggs in medium glass saucepan, cover with 1 inch of water, and bring to boil over high heat.

2.    Remove pan from heat, cover, and let stand 10 minutes.

3.    In a bowl of water and a tray of ice cubes, submerge the egss and let sit 5 minutes.

4.    Peel eggs and slice each in half.

5.    Remove yolks to small bowl.

6.    Arrange whites on serving platter (discard two of the whites).

7.    Mash the yolks.

8.    Add mustard, mayonnaise, vinegar, Worcestershire, pickle, and salt and pepper.

9.    Mix with a rubber spatula, mashing mixture against side of bowl until smooth.

10. Mound mixture into egg white halves, filling about ½ inch above flat surface of whites. Serve at room temperature.

 

To Make Ahead
The empty egg halves and filling can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and season the filling with additional mayonnaise, vinegar, salt, and pepper to taste before filling.

 

Recipe and photo from Sunset Magazine