Prep Time: 15 min. | Total Time: 40 min. | Serves: 12
Ingredients
- 12 hardboiled eggs, peeled and cut in half
- ½ cup mayonnaise
- 1 teaspoon mustard
- Salt and freshly cracked black pepper to taste
- 4 drops green food coloring (see chefs note)
- 1 tablespoon sriracha
- Jeff’s Garden Organic Pitted Greek Kalamata Olives
- Jeff’s Garden Feta Cheese Stuffed Olives*, cut in half widthwise
Note: *Feel free to subsitute with our Blue Cheese Stuffed Olives, Garlic Stuffed Olives, Jalapeño Stuffed Olives or Pitted Castelvetrano Olives.)
Directions
For the Kalamata Spider Deviled Eggs:
In a small mixing bowl, mash six egg yolks and one quarter cup mayo together with a fork until nice and creamy. Stir in half a teaspoon of mustard, season with salt and pepper to taste.
Place mixture into a sandwich ziplock bag and cut the bottom tip-off about half of an inch with scissors. Pipe the filling into the center of six eggs. Cut 3 pitted kalamata olives in half and set aside for the spider bodies. Cut more kalamata olives into long skinny slivers to create the spider legs.
To decorate the eggs, press a half olive into the center of the filling. Next, decorate with the olive “legs” and serve.
For the Scary-Eyed Deviled Eggs:
In a small mixing bowl, mash six egg yolks and one quarter cup mayo together with a fork until nice and creamy. Stir in half a teaspoon of mustard and food coloring, season with salt and pepper to taste. Place mixture into a sandwich ziplock bag and cut the bottom tip off, about half of an inch, with scissors.
Pipe the filling into the center of six eggs. To decorate, place an olive half into the center of each egg filling and slightly press into the filling then create the eyeball with just a dab of sriracha. For an even spookier effect, you can also dip a toothpick into the sriracha and draw red squiggly lines along the egg white for the bloodshot eyes.
Organic Pitted Greek Kalamata Olives