makes 12 deviled eggs
prep time: 30 minutes
- 1 dozen Early California, Pieiento Stuffed Manzanilla olives
- 6 large hard-boiled eggs
- 1 1/2 tablespoons plain, non-fat yogurt
- 1 1/2 tablespoons mayonnaise
- 1/4 teaspoon paprika (plus more for garnish)
- salt and pepper to taste
Step 1: Use a very sharp paring knife to slice each olive in half, lengthwise. Remove the pimientos and set them aside. Cut half of the olive halves into thin slices, lengthwise (for the spider legs). Set everything aside. (Note: Kids should not help with this part; chiildren should never handle sharp utensils)
Step 2: Remove the shells from the hard-boiled eggs.
Step 3: Once the eggs have cooled completely, cut them in half, lengthwise.
Step 4: Remove the cooked yolks from the cut eggs and put them to a small mixing bowl. Add the yogurt, mayonnaise, paprika, and then season to taste with salt and pepper. Mix until this until it is ery smooth.
Step 5: Spoon the yolk mixture into a small zip lock bag and seal it. Then, use scissors to cut off one of the bottom corners of the bag. Make your cut about 1/4 inch from one of the bottom of the corner.
Step 6: Have your kids help with this part: gently squeeze the yolk mixture from the bag into the holes into the cavity in each egg white half.
Step 7: Have your kids help with this part, too: place one olive half, round side up, on each deviled egg. Then, add a small bit of the pimiento to the front, and four of the thin olive slices on each side as spider legs.
Step 8: Sprinkle lightly with paprika.
Note: You can also make black spiders with black olives!
Want more Halloween Treats?
- Marshmallow Rice Bar Ghosts Recipe
- Frankenstein Cake Recipe
- Oreo Truffle Eyeballs Recipe
- Melted Candy Bar Hot Chocolate Recipe
- Good Witch Mini Cakes Recipe
- 5 Last-Minute Halloween Recipes
Valentine Kenney Wein blogs at Cooking on the Weekends.