Spider or Pumpkin Deviled-Egg Appetizers
Halloween deviled eggs filled with a ham-and-cheese yolk mixture and decorated with olive spiders.
Nutritionper 100 gāŗ
Ingredients
| 12 pcs | eggs | |
| 100 g | ham or sausage (for the filling) | |
| 100 g | cheese or curd cheese (for the filling) | |
| 1 tbsp | 15 ml | sour cream (strained yogurt) |
| 1 tbsp | 15 ml | olive paste |
| 1 tbsp | 15 ml | mayonnaise |
| 12 pcs | boiled egg yolks (from the eggs) | |
| ā | salt and black pepper | |
| ā | pitted olives (for garnish) |
Instructions
Boil the eggs for 13-15 minutes. Once cooled, peel them and, using a crinkle knife, cut them lengthwise into 2 halves. To make them stable, cut a little off the rounded part of the white so it becomes flat. Separate the yolks. Slice the ham very thinly and finely - it must be able to pass through a piping bag. Prepare the filling by mixing the yolks, the leftover whites, the cheese, the ham, the olive paste, the mayonnaise and the sour cream; season to taste with salt and black pepper and beat everything with a fork into a smooth puree. Put the mixture into a piping bag and fill the egg whites one by one. To make the spiders - cut 1 olive lengthwise into 2 halves. Use one half for the spider's body. From the other half (or a quarter - depending on the size of the olive) cut 8 legs. Place the spider's body on top of the filling and arrange the eight legs around it, 4 on each side.