Recipes // Side Dishes // Spooky Spider Deviled Eggs

Spooky Spider Deviled Eggs


By Ashton Keefe

Makes 24 Eggs


  • 1 dozen eggs
  • 1 cup Greek yogurt
  • 1 tablespoon Maille Dijon mustard
  • 1 tablespoon hot sauce
  • 1 1/2 teaspoons sea salt
  • Black olives, for decorating


  1. In a large pot lay eggs along the bottom, do not stack they should be in a single layer.
  2. Cover eggs with cold water so that the water is 1” above egg. Bring to a simmer.
  3. When the water begins to simmer set a timer for 4 minutes. Remove eggs from hot water and place in an ice bath to cool slightly.
  4. Crack eggs using your hands. Peel and scoop yolks out.
  5. Place yolks in one bowl. Add yogurt, Dijon, hot sauce and sea salt; mix until the eggs are smooth and homogeneous.
  6. Scoop into a pastry bag and pipe into eggs.
  7. Top with black olives.
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