Ingredients
Scale
- 6 eggs
- 1/2 cup nonfat plain Greek yogurt
- 2 Tablespoons light mayonnaise
- 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt, to taste)
- Fresh ground black pepper, to taste
- 1 Tablespoon sundried tomato pesto (more or less to taste, you can use store-bought — or use this recipe)
- Black olives
Instructions
- Preheat the oven to 325 F. Set the whole eggs directly on the oven rack (or put them in a muffin tin) and bake for 25 – 30 minutes. Immediately plunge them into a bowl of ice water to stop the cooking.
- When cool, peel the eggs and cut them in half horizontally. Put the yolks in a small mixing bowl and mash them up. Add the Greek yogurt and mayonnaise and mash/stir until well mixed. Add Red Robin Seasoning and black pepper.
- Add the sundried tomato pesto and mash until smooth.
- Spoon the yellow-orange yolk mixture into the egg white “shells”. Now make your spiders. Add a half olive in the middle, then cut an olive into 8 “legs” by slicing in half lengthwise and then arranging the slices to give each spider egg 8 legs.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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