Halloween Deviled Eggs Recipe

Planning a Halloween party? Give your party guests a tasty fright with these creepy crawly Spider Deviled Eggs! Recipe below:

Ingredients

• 12 large eggs
• 24 reduced sodium black olives
• 1/2 cup nonfat plain Greek yogurt
• 1 1/2 Tbsp Dijon mustard
• 2 tsp fresh lemon juice
• 1 tsp lemon zest
• 1 Tbsp minced shallots
• 1/2 tsp sriracha sauce, optional
• 1/2 tsp ground black pepper
• 1/4 tsp Kosher salt
• 2 chopped scallions, for garnish (optional)
• Smoked paprika, for garnish

How-to:

1. Hard boil eggs. Remove hard-boiled eggs from the hot water and transfer them to the ice bath.
2. In a medium bowl, mix the yogurt, mustard, lemon juice, lemon zest, shallot, sriracha, and black pepper.
3. Remove the eggs from the ice bath, carefully peel them, and halve them lengthwise. Remove the yolks and place the yolk in the bowl with the yogurt mixture. Mash yolks with a fork until smooth.
4. Transfer the yolk mixture to a zip-top plastic bag, snip a small hole in 1 corner of the bag, and pipe the yolk mixture into the egg whites.
5. Slice 12 olives in half lengthwise. Place one half of the olive in the center of the yolk mixture cute-side down for the “body” of the spider.
6. Slice the remaining 12 olives in half lengthwise; cut each half into 4 strips widthwise; then cut each strip in half widthwise. Place 8 pieces of olive on each side of the “bodies” on the yolk mixture to form the “legs.”
7. Sprinkle with chopped scallion and smoked paprika before serving or cover with plastic wrap.

Eggs can be refrigerated for up to 8 hours.

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