It seems to be spider season in North Carolina. There are tons of the hairy little guys everywhere. And Estelle, who now that I think about it, was so freaked out by the IDEA of spiders the other night that she bolted upright in her bed. “Mommy! Mommy! Piders!” Stumbling down the hallway, I rushed into her room to find that there weren’t any actual spiders in there. She just wanted me to double check. I gave any would-be guests a good talking to. “Spiders, you’re not allowed to be in here so go home and go to bed. Please.” Then I was able to go back to my own bed.
But because I have no short-term memory, that was long gone about two babies ago, here’s how the spidery egg exchange went today.
Me (practically giddy with look-what-I-did-for-you excitement): What do you guys think of the spider eggs?
Phoebe (practically giddy with now-look-what-this-crazy-lady-did excitement): It’s the best thing ever.
Estelle (totally horrified): Not good.
So there you go. You can boil organic cage-free eggs, whip in some gourmet mayo and a dab of Trader Joe’s best mustard, slice olives with the precision of a sushi chef and still…have a failure.
But in case you’re still willing to try–we did have a half success here–here’s how you do it:
Make the Eggs
- Put 2-6 eggs in a medium pot covered with 3 inches of cold tap water. Bring to a boil. Turn heat off. Cover. Set timer for 12 minutes. When timer goes off strain water and put eggs into an ice water bath to cool instantly. Peel.
- Cut eggs in half. Scoop out yolks into a bowl. Set whites aside.
- In yolk bowl, add 1 tablespoon mayonnaise for every 2 yolks plus 1/2 teaspoon mustard. Mix together.
- Spoon a heaping dollop of yolk mixture back into each white whole.
- Using medium or large black olives (from a can) cut an olive ALMOST in half; use the larger piece as the spider body.
- Slice another olive into 6-8 strips and simply attach to the egg yolk mixture, which becomes a delicious little glue.
HEALTHY-ISH HALLOWEEN IDEAS, FROM PINTEREST TO MY OWN KITCHEN
Idea #3: Spidery Eggs
Doable? Yes, extremely easy. All you need is a sharp paring knife and pantry staples (more or less).
Worth it? Totally. Another non-sugary but super festive food for Halloween.
Did the kids eat them? 50/50. See photos above.