Creamy, salty, and oh so spooky, these Spider Olive Deviled Eggs are a fun appetizer to serve for Halloween season!

My girl Ava loves to experiment in the kitchen so I knew this recipe would be right up her alley.

Deviled eggs are always devoured in our house and since olives are also a family favorite, this combo was a winner!

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Spooky Spider Olive Deviled Eggs

Ingredients

• 6 large boiled eggs
• 2 tbsp mayo
• 1 tbsp olive brine
• 1 tsp yellow mustard
• 1/4 cup green olives chopped
• 6 large stuffed green olives

Instructions

• Slice the eggs in half lengthwise.
• Scoop out the yolks and add to a bowl. Set the whites aside.
• Next, add the mayo, mustard, olive brine, and chopped olives to the bowl. Mash the yolks and mix well.
• Gently spoon the filling into the egg whites, mounding on top.
• Finally, add slice the remaining 6 whole olives in half and add a half to the center of each egg as a spider body.
• Then slice up the remaining olives in small strips and add 8 around each olive half, 4 on each side, as legs.
• Optional: you can even cut up whatever your olives were stuffed with, like garlic or pimentos and use as two fangs in the front of the olive spider.
• Place on a platter and serve or cover and refrigerate for Halloween movie night or a spooky dinner that night!

Scoop out the yolks and add to a bowl. Set the egg whites to the side.

Next, add the mayo, mustard, olive brine, and chopped olives to the bowl.

Mash the yolks and mix well.

I love stuffed olives so I used these jumbo garlic olives for this recipe.

I reserved the garlic inside to use as fangs for the spiders. 

To add to the olive flavor of these eggs I also added olive brine from the jarred lives to the filling.

Gently spoon the filling into the egg whites, mounding on top.

Finally, add slice the remaining 6 whole olives in half and add a half to the center of each egg as a spider body.

Then slice up the remaining olives in small strips and add 8 around each olive half, 4 on each side, as legs. 

Optional: you can even cut up whatever your olives were stuffed with, like garlic or pimentos and use as two fangs in the front of the olive spider.

Place on a platter and serve or cover and refrigerate for Halloween movie night or a spooky dinner that night!

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This creamy appetizer is a delicious way to use up your leftover boiled eggs from Easter.

I love eating deviled eggs and I knew this tangy dip filled with all the flavors of my favorite appetizer would be a winner.

Serve it at holidays, picnics, and potlucks this spring!

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Ingredients

• 6 boiled eggs peeled
• 1/4 cup mayo I use Duke's
• 2 heaping tbsp yellow mustard
• 2 heaping tbsp relish
• 1 tsp hot sauce
• salt white pepper, and paprika to taste
• 2 tbsp chives/green onions diced for topping

Instructions

• . Add all ingredients except the green onions to a food processor or blender.
• Blend until all chunks are gone and it is creamy and smooth.
• Pour into a serving bowl, smoothing the top.
• Garnish with diced green onions.
• Serve with fresh chopped veggies and crackers for dipping.

This recipe is perfect for using up Easter eggs.

Just peel six boiled eggs and add to a food processor or blender. 

Pulse the eggs until they are broken into small bits. 

Add all remaining ingredients (except for green onions) to the blender.

I used hot sauce to taste and ended up adding 1 tsp of this tasty Yellow Bird sauce.

Blend until all chunks are gone and it is creamy and smooth. 

Pour into a serving bowl, smoothing the top.

Garnish with diced green onions. 

Serve with fresh chopped veggies and crackers for dipping. Enjoy!

The post Creamy Deviled Egg Dip appeared first on For the Love of Food.

 

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Grinched Eggs | The Grinch Who Stole Christmas Party Food

Ingredients

• 6 eggs hard boiled
• 1/2 cup mayo
• 1-2 tbsp yellow mustard
• salt and pepper to taste
• green food coloring
• 2 tsp vinegar
• 2 cups warm water

Instructions

• Peel the eggs and cut in half width wise.
• Gently scoop out yolks and place in a bowl.
• Break up yolks with a fork then mix in mayo, mustard, and seasonings to taste. I sometimes add chives or relish too.
• Stir until smooth then add a few drops of green food coloring. Set aside.
• Add warm water to a medium bowl and add vinegar.
• Add 6 drops of green food coloring and stir.
• Add the boiled egg white halves to the water and let sit for at least 3 minutes then flip and let sit for another few minutes.
• Remove eggs from the water and pat dry.
• Spoon yolk filling into the egg white halves, place on a platter, and chill until ready to serve.

An InLinkz Link-up

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Ava loves deviled eggs, especially Pot Roast and Pinot’s version {and her Grandma’s}!

View their menu here.

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Lemony Lobster Deviled Eggs

Ingredients

• 12 eggs hard boiled and peeled
• 1 Maine Lobster steamed
• zest from 1 lemon
• 1/3 cup heavy cream
• 2 tbsp fresh chives diced
• 1 tsp fresh thyme diced
• green onions or chives diced for garnish
• salt/pepper to taste

Instructions

• Once Lobster is cool enough to handle break open the shell (I use kitchen shears) and remove the meat.
• Chop lobster meat into small chunks and place in a bowl. Refrigerate to chill until eggs are ready.
• Slice eggs in half lengthwise.
• Carefully remove yolks to a bowl.
• Place egg yolks, heavy cream, lemon zest, thyme, chives, and salt and pepper in a food processor (or just mix well in a bowl) and pulse until smooth.
• Spoon egg mixture in a piping bag or Ziploc bag with the bottom tip cut off and pipe into the egg halves.
• Top each egg with a small chunk of lobster and garnish with a sprinkle of green onions or chives.
• Serve immediately or refrigerate until serving.

Notes

Recipe adapted from Pot Roast and Pinot.

Don’t throw away the lobster shells! Rinse, place in a freezer bag, and freeze. You can simmer them in water or seafood broth and make a delicious lobster stock for soup or pasta later. 

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*Updated April 2021

1.  Creamy Egg Salad

2.   Salmon and Rice Gratin

3. Game Day Southern Deviled Eggs

4.   Pretty Pink Pickled Eggs

5. Copeland’s of New Orleans Chop Salad

6.  Lemony Lobster Deviled Eggs

7.  Game Day Fried Deviled Eggs with Chow Chow Relish

9.  Yogurt Egg Salad

10.   Summertime Pea Salad

11.    Southern 7 Layer Salad in a Mason Jar

12.   Deviled Egg Macaroni Pasta Salad

13.   Grinched Eggs 

14. Rainbow Deviled Eggs

15.  Chef Salad on a Stick

16. Breakfast Lovers Deviled Eggs

17. Creamy Deviled Egg Dip

18. Mardi Gras Cajun Deviled Eggs

The post Recipe Ideas for your Leftover Hard Boiled Easter Eggs appeared first on For the Love of Food.

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 Game Day Southern Deviled Eggs

Makes 36 deviled eggs

Ingredients

• 18 large eggs hard boiled and shells removed
• 1/2 cup plain non fat or low fat Greek yogurt
• 1 tablespoon yellow mustard
• 2 tablespoons pickle juice
• 1 teaspoon cayenne
• 1/8 teaspoon white pepper
• salt to taste
• 1/4 cup diced dill pickles
• 4 tablespoons pickled okra approx, chopped as a garnish
• smoked paprika for garnish

Instructions

• Peel the eggs and halve lengthwise. I like to use a string of floss or thread to cut the eggs in half  (see pic below!) but a sharp pairing knife works well also.
• Remove the yolks and mix in a bowl with the yogurt, mustard, pickle juice, cayenne, salt and pepper, and diced pickles.
• Spoon generous portions into the egg white halves.
• Garnish with a slice of pickled okra and a dash of paprika.

Do you know how I make the perfect boiled egg? Well, everyone has a
different way of doing it but I start with the eggs in a large pot of
cold water, add a tsp of salt to prevent the eggs from cracking and
bring it to a boil. Then boil them for 12 minutes. Then remove from the
stove and put the eggs in a ice water bath.

Here’s a trick to slicing an even cut on your eggs:  use non flavored floss or thread! It slides right across. But of course you can always use a sharp pairing knife too!

 

 

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