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Spider Devil Eggs
• 1/4 tsp black pepper • Dash of hot sauce • 4 oz sharp cheddar cheese • 3 large pimiento-stuffed olives, each cut crosswise into 4 thin slices
Ingredients • 12 large eggs • 2 tbsp diced pimientos plus more for garnish • 2 tbsp canola mayonnaise • 2 tsp grainy Dijon mustard • 2 tsp apple cider vinegar
Directions Fill a large saucepan with water to a depth of 1 inch; bring to a boil. Place steamer basket in pan; place eggs in basket. Cover and steam 15 minutes. Plunge eggs into a bowl filled with ice water. Let stand 5 minutes. Peel eggs. Remove top 1/3 of hard-cooked egg white from each egg (reserve caps). Use a teaspoon to remove yolks while keeping whites intact. Place yolks in a mediumbowl. Add pimientos and next 6 ingredients (through cheese), stirring until well combined. Place yolk mixture in a large Ziploc bag; snip one corner from bottom of bag to create a hole. Pipe yolk mixture into egg white cups, filling to just above the rim of each cup. Place one olive slice on exposed yolk mixture of each egg to create the body of the spider topping. Chop slices of olives to create the legs. Add pimiento pieces to either side of the body for horns, if desired.
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