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The whole family loves deviled eggs, and they're always at a family gathering. I make the OWLS in the fall (and also because my granddaughter collects owls) ~ and the SPOOKY SPIDER platter is something that I bring when we go to my daughter's house for Halloween. ** Nothing weird or strange in mine, because the kids like them basic. Surprisingly, I had another mother tell me that she doesn't normally like deviled eggs, but loved mine! ** I don't know why they're different ~ maybe because they're "basic"
Basic DEVILED EGGS
12 hard-boiled eggs
1/2 cup mayonnaise (mine has olive oil in it)
1/4 cup yellow mustard ……………………….........……..1-2 tsp Kosher salt
1 tsp Creole seasoning ……………………………............ 1 TB finely minced onion
1-2 tsp minced roasted red pepper (optional) .......….. pepper to taste
1 can large or extra large black olives, drained (for owls and spiders
paprika and/or parsley flakes for garnish
Cut the eggs in half and put the yolks into a bowl with the other ingredients (except olives, parsley & paprika). Mash and mix until completely smooth. Fill the egg whites with the egg yolk mixture. Sprinkle with a little paprika and/or parsley flakes (my grandkids don't like the parsley)
***
SPIDERS:
1-1/2 olives per egg
Cut olives in half, and put a half (cut-side down) on top of the egg filling. Cut another olive in half, and then cut each half into 4 slivers. Put 4 slivers on each side of the “body” to form legs.
***
OWLS:
Olives, cut into slices (save ends & broken slices to use for eye centers)
Fresh spinach leaves (1 small or 1/2 of a large leaf for each egg)
Carrot rings, cut into small triangles
Put 2 slices of olive together to form the eyes. Put a small scrap of olive inside the slice (letting some egg mixture show). Put a carrot triangle as the nose.
** Cut a small spinach leaf in half (or cut a large one into quarters). Put spinach cut-side towards the center of the “body”.
Basic DEVILED EGGS
12 hard-boiled eggs
1/2 cup mayonnaise (mine has olive oil in it)
1/4 cup yellow mustard ……………………….........……..1-2 tsp Kosher salt
1 tsp Creole seasoning ……………………………............ 1 TB finely minced onion
1-2 tsp minced roasted red pepper (optional) .......….. pepper to taste
1 can large or extra large black olives, drained (for owls and spiders
paprika and/or parsley flakes for garnish
Cut the eggs in half and put the yolks into a bowl with the other ingredients (except olives, parsley & paprika). Mash and mix until completely smooth. Fill the egg whites with the egg yolk mixture. Sprinkle with a little paprika and/or parsley flakes (my grandkids don't like the parsley)
***
SPIDERS:
1-1/2 olives per egg
Cut olives in half, and put a half (cut-side down) on top of the egg filling. Cut another olive in half, and then cut each half into 4 slivers. Put 4 slivers on each side of the “body” to form legs.
***
OWLS:
Olives, cut into slices (save ends & broken slices to use for eye centers)
Fresh spinach leaves (1 small or 1/2 of a large leaf for each egg)
Carrot rings, cut into small triangles
Put 2 slices of olive together to form the eyes. Put a small scrap of olive inside the slice (letting some egg mixture show). Put a carrot triangle as the nose.
** Cut a small spinach leaf in half (or cut a large one into quarters). Put spinach cut-side towards the center of the “body”.
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