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Le Chaudron recipe
Œufs mimosa araignées
Spider deviled eggs
⏱ 25 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6hard-boiled eggs
3 tbspmayonnaise
1 tspmustard
6black olives
1 tspchives
- 6 hard-boiled eggs
- 3 tbsp mayonnaise
- 1 tsp mustard
- 6 black olives
- 1 tsp chives
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Hard-boil the eggs 10 min, cool under cold water, peel and halve lengthwise.
- Carefully remove the yolks and mash in the bowl with a fork, then mix with the mayonnaise, mustard and chives until smooth.
- Fill each egg white half generously with a small spoon, forming a slight dome.
- Halve the olives lengthwise for the bodies, and cut the remaining halves into thin strips for legs.
- Put an olive half in the center of each egg and arrange eight olive strips around it for legs.
- Chill until serving, then present on a bed of dark salad leaves.
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