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Scorpion Eggs

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Author Sherry

Ingredients

  • 6 eggs
  • 1 teaspoon red wine vinegar
  • ΒΌ cup mayonnaise
  • Salt & pepper to taste
  • 18 black olives pitted

Instructions

  • 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.