I pulled this recipe from the ONO archives. We made these at our family Halloween party last year. Scorpion eggs are appealing and fun, and they’re so popular that they don’t last long. They’re sure to be a hit, and they’re tasty too.
- 6 eggs
- 1 teaspoon red wine vinegar
- ¼ cup mayonnaise
- Salt & pepper to taste
- 18 black olives pitted
Put eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat and boil for ten minutes. Remove eggs from hot water and immediately place in cold water. Cool completely.
Remove shell, then cut each egg in half. Put the yolks in a bowl and mash them with a fork. Add vinegar and mayonnaise and mix thoroughly. Add salt and pepper to taste.
Fill each egg white half with the yolk mixture, about 1 teaspoon per half. Refrigerate eggs for 30 minutes to an hour.
Slice six black olives in half. Press one half into each chilled egg to form the body of the spider. Slice the remaining olives into 6 strips per olive. Press 3 strips on each side of the spider body. A separate strip can be turned upside down and pressed at the end of the body forming a scorpion tale.