Description
Spooky, ghoulish Devilled Eggs for Halloween flavoured with pesto and topped with black olive spiders and with creepy toasted seaweed legs.
Ingredients
Scale
- 1 tbsp white distilled vinegar
- 1/2 tsp black liquid food colouring (natural or gel food colouring won’t work here)
- 4 large eggs, at room temperature
- 2 tbsp light mayonnaise
- 2 tsp green pesto (jarred or homemade is fine)
- 4 black olives
- small piece roasted red pepper
- small piece nori (toasted seaweed)
Instructions
- Boil the eggs in a pan of boiling water for 10 minutes. Remove from the heat and plunge straight into cold water. Leave them to cool completely.
- In a large glass bowl or pint glass (something that won’t stain) combine the vinegar, food colouring and 700ml (3 cups) of cold water. Gently tap the egg shells all over with the back of a spoon to crack the shells (but without peeling them) before carefully dropping them into the black liquid. Leave them to soak for at least 3 hours, or in the fridge overnight.
- Drain and rinse the eggs before carefully peeling them – use disposable gloves to stop your fingers turning purple! They should have beautiful purple webbing.
- Half the eggs down the middle and, carefully trying not to break the white, scoop out the yolks into a small bowl.
- Mash the yolks together with the mayonnaise and pesto to make a smooth paste. Transfer this to a piping bag fitted with a star shaped nozzle and generally refill the middle of each egg.
- To make the spiders, half the olives down the middle and place a half on top of each egg. Cut tiny pieces of pepper to make the eyes, and cut 4 strips of seaweed per spider. Half these strips, and attach 8 legs on each – I find this easiest to do with the tip of a cocktail stick.
Notes
These Devilled Spiders Eggs can be made up to a day in advance and kept in the fridge. Bring them up to room temperature before serving.