Spooky Spider Deviled Eggs
Makes 24 eggs
Serve with Ruffino Prosecco $15.. Bright, fresh and the perfect shade of straw to match these deviled eggs. These Italian bubbles clean your palate before a big meal and leave a pleasant aftertaste of fruit and floral aromas. Perfect for savory or salty appetizers.
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
In a large pot lay eggs along the bottom, do not stack they should be in a single layer. Cover eggs with cold water so that the water is 1” above egg. Bring to a simmer. 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. Crack eggs using your hands. Peel and scoop yolks out.
Place yolks in one bowl. Add yogurt, Dijon, hot sauce and sea salt; mix until the eggs are smooth and homogeneous. Scoop into a pastry bag and pipe into eggs. Top with black olives.