Recipes

Spooky Deviled Eggs

Spidery Spooky Deviled Eggs. Yummm!

When it comes the throwing a party or just having people over for a get together I always try to come up with fun a creative way to keep it fun, delicious and as close to true paleo as possible. One super easy finger food that is a wonderful go-to regardless of the time of the year or event is deviled eggs. Growing up we ate deviled eggs mostly around a special occasion like Thanksgiving and Christmas dinners but it has always been one of my favorite savory treats. The biggest thing I did to make this dish Paleo friendly was to use some Primal Kitchen – Avocado Oil Mayo, Gluten and Dairy Free, Whole30 and Paleo Approved (12 oz)

 

Why not make it a Halloween staple as well?

These Spooky Deviled Eggs are not only delicious but they are going to look great on your table as well. Just think food meets decoration. The spiders on the eggs are made from cut black olives. That’s it. It’s so easy and way fun!

Who is going to be the brave one to take a bite out of one of these?

Spooky Deviled Eggs

Print Recipe
Serves: 3-4

Ingredients

  • 8 eggs
  • 3 tbsp Primal Kitchen Mayonnaise
  • 2 tsp dijon mustard
  • 2 pinches of salt
  • pitted black olives

Instructions

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1. Hard boil eggs. I always cook 2 more than I need for deviled eggs because I like to really stuff the cooked egg whites for serving.

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2. Once the eggs are cooked and peeled, cut them in half length-wise and remove the cooked yolks. Place them in a separate bowl.

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3. Add mayonnaise, mustard and salt to the cooked yolks.

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4. Mash the egg yolks and mix well with the mayonnaise, mustard and salt until it becomes smooth and creamy.

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5. With a small spoon begin filling the hardened egg whites with the yolk mixture.

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6. Cut some pitted black olives in half to create the spider body.

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7. Cut other halved black olives along the short side to create the spider legs.

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8. Have fun with it and make as many spiders as you want. Assemble them on the deviled eggs and serve.

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9. I sprinkled the eggs that I didn’t place olive spiders on with paprika.

 

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kasandrinos organic extra virgin greek olive oil

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