Deviled Spider Eggs

Ingredients

• 12 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon sriracha, plus more for dotting
• 1 teaspoon apple cider vinegar
• 1 teaspoon smoked paprika, plus more for piping swirls
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 12 pitted black olives, sliced into thin rounds

Steps

1. 1

   1. Place eggs in a single layer in a saucepan, cover with cold water by one inch, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 12 minutes, then transfer to an ice bath for 5 minutes before peeling.

2. 2

   2. Halve the eggs lengthwise, pop the yolks into a bowl, and arrange the whites cut-side up on a slate or serving board.

3. 3

   3. Mash the yolks thoroughly, then mix in the mayonnaise, Dijon, sriracha, vinegar, garlic powder, black pepper, salt, and smoked paprika until the filling is smooth and creamy.

4. 4

   4. Transfer the yolk mixture to a piping bag or zip-lock bag with a corner snipped, and pipe a generous swirl into each egg white half, finishing each with a dusting of smoked paprika over the top.

5. 5

   5. Fan four thin olive slices on each side of every egg half to form spider legs — eight total per egg — pressing them gently into the filling to anchor them.

6. 6

   6. Add two tiny dots of sriracha on the front of each piped mound for eyes, then refrigerate until ready to serve.