D is for: Devilish Eggs, two ways

Since “D” week falls the week before Halloween, I thought it would be fun to do a couple of Halloween hors d’oeuvres in case you are hosting a party and in need of a couple of fun appetizer ideas.

I found several variations of Deviled Eggs…or “Devilish Eggs” for Halloween. I saw ones that made the eggs look like blood shot eyes…that sort of creeped me out. But I also found olive-topped eggs cleverly made to look like spiders, and ones by Martha Stewart made to look like devil faces with strategic placement of a few garnishes. I couldn’t decide which one I liked better, so I decided to just make both.

Start by making your favorite deviled eggs recipe. There are so many variations out there…relish, capers, bacon, curry, onions, mushrooms, pesto, the list goes on and on. Just for convenience sake, I’ll post a basic recipe here…but feel free to use your own.

For perfect hard boiled eggs, follow these simple steps: Place eggs in single layer in medium saucepan. Cover with
cold water, enough to cover eggs, and then about an inch more. Add about a
teaspoon of baking soda. Place over high heat, bring to a
boil and boil for a minute. Remove from heat, cover the eggs, and
wait for 12-15 minutes. (I like to enlist the help of a handy egg timer to tell me when they’re done.) I had a “devil” of a time figuring out the perfect combo for boiling the eggs (pun intended). This was actually my second batch. I don’t recommend farm fresh eggs for these.

Remove eggs with a slotted spoon, and cool in a bowl of ice cold water. Peel under cool running
water. With thin knife, carefully slice eggs in half lengthwise. Gently remove cooked yolks and place in a bowl. Add mayonnaise, mustard, vinegar, and cayenne and mash/stir until smooth. Season to taste with salt and fill egg halves with yolk mixture.

For “spider eggs,” cut each olive in half, lengthwise. Nestle
in the middle of the deviled egg. This will be the “body.” Slice the
other half into thin slices to form the “legs.”

For the “devils,” cut peppers in triangles and chives in 1/2″ pieces, and garnish to make devilish faces. Tip: if you don’t have a deviled egg server, cut a small sliver off the back of the egg to make them sit squarely on the plate.

Devilish Eggs 
(aka Deviled Eggs)
[printable recipe]

Ingredients:

• 8 Eggs
• 1/4 c. Mayonnaise (I like Lemonaise Light)
• 1 T. dijon mustard
• 1 tsp + 1/2 tsp. white wine vinegar
• pinch of cayenne
• salt and pepper
• pitted olives, for “spider” garnish
• red pepper, cut into small triangles, for “horns” garnish
• green jalapeno or scallions, cut into small triangles, for “beard” garnish
• Fresh chives, cut into 1/2-inch pieces, for “mustache” garnish

Instructions:

1. Place eggs in single layer in medium saucepan. Cover with
   cold water, enough to cover eggs, and then about an inch more. Add about a
   teaspoon of baking soda. Place over high heat, bring to a
   boil and boil for a minute. Remove from heat, cover the eggs, and
   wait for 12-15 minutes. (I like to enlist the help of a handy egg timer to tell me when they’re done). Remove eggs with a slotted spoon, and cool in a bowl of ice cold water. Peel under cool running
   water.
2. With thin knife, carefully slice eggs in half lengthwise. Gently remove cooked yolks and place in a bowl. Add mayonnaise, mustard,
   1/2 tsp vinegar, and cayenne and mash/stir until smooth. Season to taste with
   salt and pepper.
3. To “pipe” in the filling, transfer
   plastic zipper-lock bag with corner cut off. Alternatively, you can just spoon into the halves.
4. For “spider eggs” cut each olive in half, lengthwise. Nestle in the middle of the deviled egg. This will be the “body.” Slice the other half into thin slices to form the “legs.”
5. For the “devil faces” garnish with peppers and chives to make devilish faces.

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