Thursday, October 28, 2004

Deviled Eggs

I'm such a crappy cook, but boy do I loved Deviled Eggs... and these spidery ones crack me up! (Hey Meredyth, it's getting to be that time again :)
Spidery Deviled Eggs

If deviling your eggs isn't enough this Halloween, spider them too. Cut pitted black olives in half lengthwise and nestle one half on top of an egg for the body, and then cut the other half crosswise into thin slices to form the creepy legs.

Classic Deviled Eggs
From Real Simple

6 peeled hard-cooked eggs
3 tablespoons mayonnaise
2 tablespoons plain yogurt
2 teaspoons Dijon mustard
Squirt of lemon juice

Cut eggs in half, lengthwise. Remove the yolks and blend them by hand with mayonnaise, yogurt, Dijon mustard, lemon juice, and salt to taste. Spoon the mixture back into the whites. Dust with paprika.

Yield: 6 servings