I hate creepy crawly things. (That is, I despise them when they venture into in MY space. When they are outside, I keep a respectful, non-hating distance). But I do love eggs, avocado and olives– and I do really love to play with my food. Thank you, Halloween, for my annual reason to make food look gross.
Also: avocado in deviled egg filling makes this world a better place. And: these are a whole lot healthier than all that Halloween candy. Check out the nutrition numbers at the bottom of the recipe, but don’t tell anyone they’re good for you– it isn’t in keeping with the Halloween spirit.
| Servings 8-12 (24 pieces) | |
- 12 large eggs
- 1 small avocado
- 1/4 cup canola mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 3 tablespoons sweet relish
- 25-30 canned black olives
- 1/2 teaspoon tomato paste
|
- Place the eggs in a large pot with enough water to cover them by 2 inches and bring to a boil. Immediately remove from the heat, cover and allow to stand for 13 minutes. Drain and rinse under cold water to stop the cooking.
- Meanwhile, place the avocado in a bowl and mash with a fork until fairly smooth. Add the mayonnaise, mustard, salt, and pickles and stir to combine.
- Peel the eggs and sliced lengthwise in half; remove the yolks and place them in the bowl with the avocado mixture; mash until fairly smooth.
- Place the whites, cut side up, on a platter. Fill a plastic bag with the avocado mixture and snip one small corner off. Push the filling towards the corner and pipe the mixture into the egg whites.
- Quarter 6 of the olives lengthwise for the spider bodies; place on top of the avocado mixture. Cut about half the remaining olives in half lengthwise, and cut those halves across in very thin slices for the legs. Place 4 on each side of the spider bodies. Repeat until all spiders have their 8 legs.
- Place the tomato paste in a small plastic bag and make a tiny snip in one corner. Pipe red eyes on the spiders. Alternatively, use a toothpick to drop the tiny red eyes on the olives.
Recipe Notes
Nutrition per each egg half: 59 calories, 3 g protein, 2 g carbohydrates, 4 g fat, 1 g saturated fat, 122 mg sodium
Leave a Reply