Description
Creamy deviled eggs made with sour cream, pale ale mustard, bacon, and scallion, topped with black olive spiders for a fun, protein-packed Halloween appetizer.
Ingredients
Scale
- 6 hard-boiled eggs, peeled
- 1/4 cup sour cream, plus more as needed
- 1 tbsp mustard (such as Trader Joe’s pale ale mustard)
- 1/8 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 scallion, finely chopped
- 2 slices cooked bacon, finely chopped
- 6 pitted black olives, for spiders
Instructions
- Cut the eggs in half lengthwise.
- Scoop out the yolks and add them to a mixing bowl.
- Mash the yolks with a fork, then fold in the sour cream, mustard, salt, pepper, scallion, and bacon, mixing well.
- Add more sour cream, a spoonful at a time, until the filling reaches your desired consistency.
- Pipe or spoon the filling into the egg white halves.
- Halve each olive lengthwise. Place one half, cut side down, on each egg as the spider’s body. Slice the remaining halves crosswise into thin strips and arrange four on each side of the body as legs.
Notes
To hard-boil eggs: Lower eggs into boiling water and cook 12 minutes. Transfer to an ice bath for 5 minutes, then peel.
Gluten-free: Beer-based mustards typically contain gluten. Use a Dijon or yellow mustard labeled gluten-free, and check bacon labels.
Dairy-free: Replace sour cream with an equal amount of mayonnaise or plant-based sour cream.
Make ahead: Store whites and filling separately, refrigerated, up to 1 day. Fill and decorate within a few hours of serving.
Editor’s note: The original recipe calls for olive spiders in the method; olives have been added to the ingredient list.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 115