Deviled Spider Eggs

Ingredients

• 12 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon sriracha, plus more for dotting eyes
• 1 teaspoon smoked paprika, plus more for piping swirls
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 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 an inch, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath for 5 minutes, then peel.

2. 2

   2. Halve the eggs lengthwise and pop the yolks into a bowl. Arrange the whites on a flat surface or serving board.

3. 3

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

4. 4

   4. Transfer the yolk mixture to a piping bag or zip-lock bag with a corner snipped off, then pipe a swirl into each egg white. Dust each filled egg lightly with smoked paprika.

5. 5

   5. Press four olive rounds into each side of the egg white to form eight spider legs, fanning them out at slight angles.

6. 6

   6. Dot two small drops of sriracha near the front of each yolk mound to create the spider eyes, then transfer the board to the table and serve immediately.