Halloween "Spidey" Deviled Eggs

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  Step 1

  Here are a few tips for easier to shell eggs:

  Forget all about using Backing soda, salt, blowing holes in them and all the other things they tell you to do. I've tried them all.

  Age your eggs and use COLD water at the end. To safely age your eggs, leave them out overnight (24 hours).

  Cook them slowly... no rolling boil.

  When you are finished cooking them,crack them up a bit or tap a small hole in either end and immediately soak them in ice/water mix for 5-10 minutes.

  The cold water causes the egg to contract (shrink) away from the shell.

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  Step 2

  I am not a fan of dirty dishes so I use a sandwich bag for my deviled egg mix. (Insert your favorite recipe here)

  The one ingredient I LOVE in my eggs is a touch of Red Wine Vinegar. (Not the wine I'm drinking here...lol) I love the flavor ZING.

  Add all your ingredients to the bag and squish it all up til it's nice and smooth!

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  Step 3

  Push all this lovely gooey mix into the corner of the bag and make a very small cut across the corner.

  Squeeze your mix into the halved egg whites.

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  Step 4

  Sprinkle with Paprika and refrigerate while you cut the olives. This firms up the yokes so they hold up to the decorating better.

  You only need one olive per egg. Cut it in half. Use one half for the "body" of the spider and cut the other half into 4 "legs".

  Decorate, serve and MUAHAHAHAHA! (Enjoy some laughs with friends.)

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