蜘蛛魔鬼蛋

Name: 蜘蛛魔鬼蛋
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings
Ingredients: 12 large 鸡蛋; 0.333 cup 蛋黄酱; 1 tbsp 黄芥末; 1 tbsp 白葡萄酒醋; 0.5 tsp 盐; 0.25 tsp 黑胡椒 新磨; 0.25 tsp 蒜粉; 1 can 黑橄榄 整个，沥干; 12 whole 新鲜韭菜 切成1英寸长段作为腿; 1 tsp 酸辣酱 作为蜘蛛眼睛; 0.5 tsp 烟熏辣椒粉 作为装饰; 2 tbsp 蛋黄酱 用于蜘蛛网装饰

开胃菜45 分钟12 份简单

关于此食谱

令人毛骨悚然、深受欢迎的蜘蛛魔鬼蛋是万圣节派对的必备佳肴，制作和品尝一样有趣。经典奶油魔鬼蛋馅料被挤入水煮蛋白中，然后铺上黑橄榄"蜘蛛身体"、辣椒酱"眼睛"和辣椒粉撒过的韭菜"腿"——所有这些都放在蛋黄酱网上。这些都易于制作，可提前准备，并且总是派对餐桌上最先消失的东西。

步骤说明

1
Place the eggs in a single layer in a large pot and cover with cold water by at least 1 inch. Bring to a full rolling boil ^[over high heat]. Once boiling, remove from heat, cover the pot, and let the eggs sit for exactly 12 minutes.
2
While the eggs cook, prepare an ice bath in a large mixing bowl with cold water and plenty of ice. After 12 minutes, transfer the eggs to the ice bath with a slotted spoon and let them cool for at least 10 minutes. This stops cooking and makes peeling much easier.
3
Gently peel the cooled eggs under a thin stream of running water. Pat dry with paper towels. Slice each egg in half lengthwise with a sharp knife and carefully pop the yolks into a mixing bowl. Set the whites on a platter.
4
Mash the yolks well with a fork until no large lumps remain. Add the mayonnaise, yellow mustard, white wine vinegar, salt, black pepper, and garlic powder. Mix until completely smooth and creamy. Taste and adjust seasoning — the filling should be well-seasoned and slightly tangy.
5
Transfer the filling to a piping bag fitted with a round or star tip (or use a Ziploc bag with one corner snipped off). Pipe a generous mound of filling into each egg white half, slightly domed above the rim.
6
For each spider body: slice 12 black olives in half lengthwise. Place one olive half, cut-side down, on top of the filling mound as the spider's body. For the spider's head, cut a small round piece from another olive slice and place it just in front of the body.
7
Cut the chives into 1-inch pieces. Press 4 pieces of chive into the filling on each side of the olive body (8 legs total per spider) to mimic spider legs. Angle them slightly downward and outward for a realistic crawling look.
8
Dip a toothpick into the Sriracha and dab two tiny red dots onto the olive head as spider eyes. Dust the entire platter lightly with paprika for color.
9
Place the 2 tablespoons of mayonnaise into a small Ziploc bag and snip a very tiny corner off. Pipe thin, zig-zag lines across the serving platter or directly over the eggs to create a spiderweb effect. Serve immediately or refrigerate uncovered for up to 2 hours before serving.

蜘蛛魔鬼蛋

开胃菜45 分钟12 份简单

关于此食谱

步骤说明

1
Place the eggs in a single layer in a large pot and cover with cold water by at least 1 inch. Bring to a full rolling boil ^[over high heat]. Once boiling, remove from heat, cover the pot, and let the eggs sit for exactly 12 minutes.
2
While the eggs cook, prepare an ice bath in a large mixing bowl with cold water and plenty of ice. After 12 minutes, transfer the eggs to the ice bath with a slotted spoon and let them cool for at least 10 minutes. This stops cooking and makes peeling much easier.
3
Gently peel the cooled eggs under a thin stream of running water. Pat dry with paper towels. Slice each egg in half lengthwise with a sharp knife and carefully pop the yolks into a mixing bowl. Set the whites on a platter.
4
Mash the yolks well with a fork until no large lumps remain. Add the mayonnaise, yellow mustard, white wine vinegar, salt, black pepper, and garlic powder. Mix until completely smooth and creamy. Taste and adjust seasoning — the filling should be well-seasoned and slightly tangy.
5
Transfer the filling to a piping bag fitted with a round or star tip (or use a Ziploc bag with one corner snipped off). Pipe a generous mound of filling into each egg white half, slightly domed above the rim.
6
For each spider body: slice 12 black olives in half lengthwise. Place one olive half, cut-side down, on top of the filling mound as the spider's body. For the spider's head, cut a small round piece from another olive slice and place it just in front of the body.
7
Cut the chives into 1-inch pieces. Press 4 pieces of chive into the filling on each side of the olive body (8 legs total per spider) to mimic spider legs. Angle them slightly downward and outward for a realistic crawling look.
8
Dip a toothpick into the Sriracha and dab two tiny red dots onto the olive head as spider eyes. Dust the entire platter lightly with paprika for color.
9
Place the 2 tablespoons of mayonnaise into a small Ziploc bag and snip a very tiny corner off. Pipe thin, zig-zag lines across the serving platter or directly over the eggs to create a spiderweb effect. Serve immediately or refrigerate uncovered for up to 2 hours before serving.