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Halloween Spider Eggs

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Preparation time: 140 min
Serves 6 people
5 Average Rating

This spooky season doesn’t have to be filled with food dye and plastic toys, put that jar of black olives to work on these cute spidey snacks. 

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Ingredients

  • 6 eggs 
  • Juice of 1 x tin of pickled beetroot (about 1 cup) 
  • 3-4 tbsp mayonnaise 
  • Salt, to taste 
  • 18 pitted black olives 
     

Method

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  1. Place a medium pot filled half-way with water to a boil over high heat. Once boiling lower the heat to medium-low then lower in your eggs using a spoon. Make sure they are submerged. 
  2. Set a timer for 10 minutes and allow to cook. Meanwhile, prepare a bowl of ice-water and once the eggs are done, carefully drain the water and/or transfer the eggs to the ice water to cool quickly. This will prevent over-cooking and the dreaded green ring. 
  3. Tap your eggs all over to crack the shell but don’t break any pieces off or peel them. Place the cracked eggs into a ziplock back with the beetroot juice and let sit for 2 hours or overnight. 
  4. Remove the eggs from the bag, rinse and peel. You should have a cracked spider web-like pattern. 
  5. Cut the eggs in half and place the yolks in a small bowl. Mix with mayo and salt to create a soft paste. If it’s too dry add a little more mayo as needed. 
  6. Pipe or carefully spoon the yolk mix back into the egg whites.  
  7. To decorate, slice 6 olives in half lengthways and place them smooth side up in the middle of the egg yolks. Slice 6 olives in half lengthwise, then half again through the middle to create the heads. For the legs, slice the remaining 6 olives lengthwise, then cut 8 long slices from each half. Arrange these around the outside of the body pieces to complete the spiders. 

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Overall Rating

Average Rating: 5

1 review

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