Spider Deviled Eggs
Ingredients
6 eggs
1/4 cup Greek Yogurt
1/4 teaspoon dried dill
1 tablespoon dill relish
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon salt
1 -13.5 oz can large black olives
*1 tablespoon banana peppers, chopped
*1 teaspoon banana pepper brine
Directions
Place the eggs in a saucepan and add water until a pinky amount of water is above the eggs.
Bring to a boil and then cover for 3 minutes while still boiling. Remove from heat and let sit for 5 minutes.
Remove the eggs and place in a bowl filled with very cold water (can add ice). Let cool for 5 minutes.
Remove the egg from the cold water and gently tap against the side of the sink or counter to crack the shells. Do this breaking motion for 20 or so seconds and then begin to peel the egg. It should break right away from the egg. Rinse the egg in cold water and set aside.
Slice the egg lengthwise in half and place the yolk in a bowl and carefully set the white part in an egg dish or serving tray.
Add the yolks, yogurt, dill, relish, mustard, vinegar, and salt and combine well with a fork until most of the yolks are creamy. A few lumps are okay.
*Variation - add the banana peppers and swap out 1 teaspoon of the banana pepper brine for vinegar.
Add the mixture to a ziplock bag, cut the tip and squeeze carefully to fill the center of the egg’s white part.
Slice 6 olives in half lengthwise and set aside. Slice the remaining olives in half lengthwise. Then using each half, slice multiple half moon slices. These are the legs of the spider.
Take the legs and place 4 into the yolk mixture on each side. Place the half piece in the center.
Repeat until all eggs look like spiders.
Enjoy.
