Deviled Spider Eggs

Ingredients

• 12 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon smoked paprika, plus extra for garnish
• 1 teaspoon sriracha, plus extra for dot eyes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (2.25 oz) sliced black olives, drained

Steps

1. 1

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

2. 2

   2. Peel the cooled eggs, halve them lengthwise, and pop the yolks into a bowl; arrange the whites cut-side up on your serving board.

3. 3

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

4. 4

   4. Transfer the filling to a piping bag fitted with a star tip and pipe a generous swirl into each egg white cavity, then dust lightly with smoked paprika.

5. 5

   5. Fan four olive slices on each side of every egg half to form spider legs, pressing them gently against the white so they grip.

6. 6

   6. Dot two small sriracha drops near the front of each yolk mound to create eyes, then refrigerate until ready to serve.