Last year, Brandy showed me her deviled eggs with ripe olive spiders on top. I knew at that time that I wanted to try this idea for Halloween this year. There is quite a bit of work in making these; Brandy said that her twin 11 year old daughters had helped her, so maybe this is a good project at the family level.
I tried to make them on Halloween morning for a party that afternoon, and got myself into a little bit of trouble without realizing it. The hard cooked eggs didn’t peel cleanly; pieces of egg white stuck to the shell causing pits in the egg whites. So after Halloween, I decided to review and research what I knew and didn’t know about making hard cooked eggs. What I learned is that you should not try to peel the eggs as soon as they are cool, but should wait for a couple hours, or even overnight. I guess the egg white shrinks a little and pulls away from the shell. As a result, I have updated my original article concerning deviled eggs-Green Eggs and Ham- Deviled Eggs– to reflect the need to wait longer between cooking and cooling the eggs, and shelling them. (I notice that I left the wait time down at 15 minutes, but I think that is still pushing it, and would go with a couple hours minimum).
In the Green Eggs article, I suggest pushing the egg yolk mixture through a sieve to eliminate any tough pieces. I was going to try to skip that step, but when I saw what I had, I felt I had to sieve the mixture.
The spider is made by cutting a ripe olive in half length-wise, and then cutting one half into 6 legs; I used two cross cuts, and then cut each of those three pieces in half. You could go for 8 legs, but I felt the work of getting 6 small pieces on the deviled egg was enough. (There is one spider in the photo with 8 legs- second one in on the third row).
So plan a few spider eggs for next year. Between Spider Cookies, and Spider Eggs you have both an appetizer and a dessert for that Halloween party.