Devilled spider eggs
Makes: 16 halves
Prep time: 35 minsTotal time: 
Recipe photograph by Toby Scott
Devilled spider eggs
The retro canapé gets a Halloween makeover with black olive spiders. A zesty avocado and lime mayonnaise adds a touch of sophistication to these dinner party bites
Makes: 16 halves
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
73Kcal
Fat
6gr
Saturates
1gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
4gr
Salt
0.2gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 8 medium eggs
- 1 ripe medium avocado
- juice of 1 lime
- 1 tbsp mayonnaise
- wasabi paste or Tabasco, to taste
- about 16 pitted black olives
Step by step
Get ahead
Chill the prepared devilled eggs for up to 2 hours ahead of serving.
- Place the eggs in a large pan and cover with cold water. Bring to a rapid boil over a high heat, cover with a lid and remove from the heat. Set a timer for 10 minutes and set the eggs aside. When the time is up, drain the eggs and plunge them into iced water to cool completely. Drain again once cold.
- Peel the eggs and slice in half. Scoop the yolks out into a mini food processor and add the avocado flesh, lime juice, mayo and a little wasabi or Tabasco, to taste. Blitz until smooth and season well with salt. Transfer to a piping bag fitted with a 1cm plain nozzle.
-
Arrange the halved eggs on a serving board or platter and pipe the avocado mixture into the hollow of each egg. Slice the olives in half lengthways. Add one olive half to each egg for the spider’s body, cut side down. Finely slice the remaining olive halves and add to the eggs for the spiders’ legs. Finish with a crack of black pepper, if you like.Waste notWasabi, also known as Japanese horseradish, is a fiery green paste, typically enjoyed with sushi. It can also be added sparingly to noodle dishes, Asian-style salad dressings and mayonnaise for an extra kick of heat.
