Inspired by Simply Gourmet
It sort of shocks me that I have been waiting for an occasion to make these spooky spider deviled eggs for three years. Wow. Really? They’ve been hiding in the back of my brain THAT long? Apparently so. Three years ago my friend Sherron from Simply Gourmet posted her Spider Deviled Eggs post. Oh how time flies!
Well, FINALLY, I have an occasion to make them. It’s a series of healthy cooking classes I’m doing at work, simply because someone said that I should and so I asked if we could do this and they readily accepted. I don’t get paid for them, but I do get reimbursed for my expenses and I do love putting them on. We have fun in class, it’s a nice break from the workday routine and I hope everyone that comes to the classes comes away with some more healthy eating tips.
I didn’t follow her recipe (I know, you’re totally shocked, right? … for those of you who don’t know me, I can NEVER follow a recipe!), and my deviled eggs look more like a “titanic” version of hers (did you notice how one spider looks like it’s hanging on for dear life on one of my deviled eggs below?), but I really loved the taste of these delicious little bites when I was done. And total bonus, they’re healthy! Gluten free, low carb, high protein, diabetic friendly. You can serve these little gems to EVERYONE at your Halloween party and feel good about it.
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Spooky Spider Deviled Eggs
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 deviled eggs 1x
Ingredients
- 6 eggs
- 1/2 cup nonfat plain Greek yogurt
- 2 Tablespoons light mayonnaise
- 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt, to taste)
- Fresh ground black pepper, to taste
- 1 Tablespoon sundried tomato pesto (more or less to taste, you can use store-bought — or use this recipe)
- Black olives
Instructions
- Preheat the oven to 325 F. Set the whole eggs directly on the oven rack (or put them in a muffin tin) and bake for 25 – 30 minutes. Immediately plunge them into a bowl of ice water to stop the cooking.
- When cool, peel the eggs and cut them in half horizontally. Put the yolks in a small mixing bowl and mash them up. Add the Greek yogurt and mayonnaise and mash/stir until well mixed. Add Red Robin Seasoning and black pepper.
- Add the sundried tomato pesto and mash until smooth.
- Spoon the yellow-orange yolk mixture into the egg white “shells”. Now make your spiders. Add a half olive in the middle, then cut an olive into 8 “legs” by slicing in half lengthwise and then arranging the slices to give each spider egg 8 legs.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This post was shared at Tuesday’s Table, The Weekend Potluck, What to Do Weekends and Munching Monday.
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