Bloody Spider Deviled Eggs

Something´s creeping up… Oh, it´s just delicious ´Bloody Spider Deviled Eggs´ – Sorry for the very delayed post but better late than never and we hope it´s okay. These little creepers are not only delicious but also with lower fat and with less calories than usual because we switched the mayo out with non-fat yoghurt and they still taste super yummy… Well… At least we think so and we would love to hear what you think so comment down below 😉

Kitchen tools

  1. Pot
  2. Bowl
  3. Tbsp.
  4. Tsp.
  5. Cutting board for veggies
  6. Veggie knife
  7. Fork


  1. 6 large eggs
  2. 3 tbsp. non-fat yoghurt (Chobani Plain)
  3. 1 tbsp. sweet pickle relish
  4. 1.5 tbsp. Dijon mustard
  5. 1/4 tsp. salt, pepper and paprika
  6. 6-8 black olives


  1. Bring a pot of 2 inch water to a boil over high heat.
  2. Slowly lower your eggs with a tbsp. in the water and let it boil for about 9-10 min. over medium-high and turn off the stove.
  3. While eggs are boiling, rinse the black olives and cut them all in half lengthwise so you end up with 6 halves for spider bodies and thinly slice the rest of the halves into 48 for spider legs.
  4. Pour the water out and replace with cool tap water (with ice cubes).
  5. Now, when the eggs are cooled off, peel the eggs and slice them in half lengthwise.
  6. Carefully scoop the yolk into the small bowl with the tsp.
  7. Add the non-fat yoghurt, relish, Dijon mustard, salt, pepper and paprika and mash it all together with a fork. Taste it and adjust with spices. Everyone have different taste and that´s okay.
  8. Spoon yolk mix back into egg whites and sprinkle with paprika.
  9. Place half an olive in the middle and four spider legs on each side.
  10. Draw/stamp eyes and cross on the back with the tip of the fork in non-fat yoghurt and be creative – enjoy!

Tip: Bring them along in a snack box filled with other good stuff like avocado, nuts, olives, dried fruit or what do you prefer?

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