Kary "Dorothy" Osmond followed the yellow brick road and it lead her right to Steven and Chris' kitchen. This Canadian Living recipe for Devilled Giant Spider Eggs will scare your guests and fill them up!
Devilled Giant Spider Eggs
**Cracking the shells then submerging them in dye gives the eggs a cool spider web pattern.
¼ tsp (1ml) black paste food coloring
¼ cup (60ml) finely diced celery
¼ cup (60ml) finely diced sweet gherkin pickles
¼ cup (60ml) mayonnaise
2 Tbsp chopped green onion (green part only)
¼ tsp (1ml) chipotle chili powder (or chili powder)
¼ tsp (1ml) salt
In saucepan, whisk food coloring with 6 cups (1.5L) water. Add eggs; bring to boil. Remove from heat; cover and let stand for 10 minutes
Using slotted spoon, transfer eggs 1 at a time, to paper towel. Using handle of wooden spoon, tap each egg gently in several places to crack shell without completely splitting. Transfer eggs to large bowl; cover with cooking water, refrigerate until cool, about 1 hour.
Peel eggs and halve lengthwise. Arrange whites on platter; transfer yolks to bowl.
Add celery, pickles, mayonnaise, onion, chipotle powder and salt to yolks; mash to combine, adding more mayonnaise if desired. Spoon or pipe into egg whites.
Pumpkin Cheese Ball
1 pkg cream cheese, softened
2 cups (500 mL) shredded orange old cheddar cheese
2 tbsp (25 mL) finely chopped onions
2 tbsp (25 mL) finely chopped carrots
2 tbsp (25 mL) finely chopped celery
1 tbsp (15 mL) finely chopped fresh parsley
1 tsp (5 mL) horseradish
1 broccoli stem, peeled (3 inches/ 8 cm long)
In large bowl, beat cream cheese until smooth. Stir in Cheddar cheese, onion, carrot, celery, parsley and horseradish. Form into ball; wrap in plastic wrap. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 1 week.)
Unwrap ball and insert broccoli stem into centre at top of ball to resemble pumpkin stem. Using handle of wooden spoon, draw vertical ridges at even intervals in side to resemble pumpkin.