Aired October 31, 2012
Serves 1 dozen spider eggs
1 dozen large organic eggs
two tablespoons onion, grated
1 clove garlic clove, pasted or grated
two tablespoons pickle relish
About 1 teaspoon Worcestershire sauce
1 tablespoon mustard, yellow or Dijon
1 tablespoon hot sauce
Pepper and salt
1 teaspoon paprika
three or four tablespoons mayonnaise
Thinly sliced red chili pepper, for example small Fresno chili peppers, for garnish
A couple of black pitted olives, reduce 8 slivers each for every egg
Put the eggs inside a pot, cover with water and produce to full boil. Switch off heat, cover the pot and let are a symbol of ten minutes.
Drain then crack the eggs by trembling the pot and running them under cold water until awesome enough to deal with.
Peel the eggs and halve them lengthwise or trim the tops and take away the yolks to provide the eggs upright. You ought to have 12 upright eggs or 24 halved eggs.
Towards the hard-steamed egg yolks, add some grated onion, grating directly within the bowl to trap the onion juice, combined with the garlic clove, relish, Worcestershire sauce, mustard, hot sauce, salt, pepper and paprika. Add some mayo, a tablespoon or two to begin. Mash to very smooth, adding a little more mayo if too dry.
Cut a large part off a plastic food storage bag and fill using the deviled filling. Pipe the filling in to the egg-whites.
In the heart of each egg, garnish having a bulls-eye of thinly sliced red chili pepper and arrange slices from the black olive round the pepper to produce the illusion of the spider with legs.