Serves: 12
Time: 60 minutes
Diabetic, Gluten Free, Heart Healthy
Give your Halloween party guests a tasty fright with these creepy crawly spider deviled eggs! Filled with light and fluffy yolks and adorned with olive “spiders,” you and your guests won’t believe your eyes (or tastebuds)!
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
Preparation
In a large saucepan, cover the eggs with cold water. Add 1/4 tsp of Kosher salt and bring to a boil. Remove the pan from heat; cover and let it stand for 10 minutes. While the eggs sit, fill a large bowl with cold water and a handful of ice cubes. Remove the eggs from the saucepan using a slotted spoon and transfer to the ice bath.
In a medium bowl, combine yogurt, mustard, lemon juice, lemon zest, shallot, sriracha and black pepper.
Remove the eggs from the ice bath, carefully peel them and halve them lengthwise. Remove the yolks, setting the whites aside, and place the yolk in the bowl with the yogurt mixture. Mash yolks with a fork until smooth.
Transfer the yolk mixture to a zip-top plastic bag and seal. Snip a 1/4-inch hole in one corner of the bag. Pipe the yolk mixture into the egg whites and set it aside.
Slice 12 olives in half lengthwise. Place the olive halves cut side down in the center of the yolk mixture for the “body” of the spider. Set it aside.
Slice the remaining 12 olives in half lengthwise; cut each half into four strips widthwise, then cut each strip in half widthwise. Place eight pieces of olive on each side of the “bodies” on the yolk mixture to form the “legs.”
Sprinkle with chopped scallion and smoked paprika just before serving or cover with plastic wrap and refrigerate for up to eight hours.
Nutrition Facts
Serving size: 2 egg halves
Per Serving: Calories: 93; Fat: 6g; Saturated Fat: 2g; Cholesterol: 186mg; Sodium: 177mg; Carbohydrates: 1g; Fiber: 0g; Protein: 7g
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Date Last Reviewed: August 19, 2023
Editorial Review: Adam Fisher, Recipe & Content Manager, Baldwin Publishing, Inc. Contact Editor
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