These cute n creepy hors d’oeuvres’ will definitely put smiles on your guest’s faces. Simple, inexpensive, and being fun to make add to the delight of this dish. The classic flavour combination of egg and bacon brought into the realm of a dinner party by adding whole grain mustard, spring onions and black olive. You could do a half n half batch by adding some cayenne pepper on top of some of the eggs for variety.

Serves 8 (as canapés)
Prep 30 mins
Cook 10 mins (egg and bacon)

The recipes suits 8 people for canapés (1 egg each), but you may want to make more as they’re one bite wonders and extremely more-ish. In the event of leftovers, you’ve already got breakfast sorted!

EGGS – 1 egg provides the following of your recommended daily intake; 22% selenium (selenium deficiency, which some people who are HIV positive may have, has implications on immune function, depression, cardiovascular disease, cancer, hypothyroidism, infertility in males), 15% B2, 9% phosphorous (bones & teeth, digestion, hormones), 9% B12, 7% B5, 6% vitamin A, 5% folate. Although eggs are high in cholesterol they do not adversely affect blood cholesterol. In fact, eggs help raise the “good” cholesterol, HDL. Eggs are also a fab source of protein containing all the essential amino acids in right doses. (SOURCE: http://authoritynutrition.com/10-proven-health-benefits-of-eggs/ )

Ingredients.
80g light mayo
8 eggs, hard boiled and halved
3 rashers smoked bacon, cooked until crispy and finely chopped
2 spring onions, finely sliced
1 tsp wholegrain mustard
small bowlful of black olives

Method.
1. Carefully scoop the hard-boiled yolks out of the egg halves. I found it easiest to loosen one edge of the yolk with a teaspoon and the whole yolk would follow.

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2. In a bowl, mash together with a fork the; yolks, mayo, bacon, spring onions, wholegrain mustard and a little black pepper.

3. Scoop your fluffy egg and bacon mix back into the hollow of the egg halves. You could also pipe the mix back into the hollows if you’re feeling pedantic about presentation.
4. At this point you have now made devilled eggs and they can be served straight away or kept in the fridge for a few hours until required.

optional

5. To add a Halloween twist and make them into spider eggs, have your bowlful of black olives and your chopping board out and slice whole olives into halves to create the bodies of the spider. Slice small lengths of olives to create the legs. I found it easiest to place the spider legs on top of the eggs, and then place the spider body on top of the legs to complete the look.