Spider Deviled Eggs (Gluten-Free)
Deviled eggs with a green filling, each topped with a spider cut from black olives. Eggs, mayonnaise and olives carry no gluten, so this is an easy one for a shared party table.
Yield16 halves
Prep25 min
Cook12 min
Chill2 h
Total2 h 37 min
Ingredients
- 8 large eggs
- 60 ml (4 Tbsp) mayonnaise
- 30 ml (2 Tbsp) mustard
- 15 ml (1 Tbsp) dried minced onion (optional)
- 5 ml (1 tsp) celery seed (optional)
- 1 pinch smoked paprika, to taste (optional)
- 1 pinch salt, to taste
- Green gel food coloring
- 18 large black olives
- Whole black peppercorns, for eyes (optional)
Method
- Put the eggs in a saucepan with cold water covering them by 2.5 cm (1 inch). Bring to a rolling boil, take the pan off the heat, cover it and leave the eggs 10 to 12 min. Drain and cool them under running water.
- Peel the eggs, halve them lengthways and scoop the yolks into a bowl. Set the whites on a tray.
- Break the yolks up with a fork, then mash in the mayonnaise, mustard, dried onion, celery seed, smoked paprika, salt and a little green coloring until smooth. Taste and adjust.
- Pipe or spoon the filling back into the whites, 15 to 30 ml (1 to 2 Tbsp) each.
- Halve the olives lengthways. Set one half dome-side up on each egg for the spider's body, then cut the remaining halves into thin strips and lay 3 to 4 on each side as legs.
- Add two peppercorn eyes if you like. Chill at least 2 h before serving.
Notes
- To make the marbled "spiderweb" eggs some tables use, crack the shells all over after boiling without peeling them, seal the eggs in a bag with black gel coloring overnight, then peel. The dye follows the cracks.
- Eggs, mayonnaise and olives carry no gluten in any brand, which makes this the safest thing you can put on a shared party table.
Storage
- Covered in the refrigerator up to 2 days. Do not freeze.
Check every label. Formulations change.
