I doubled checked to see what we should celebrate in October. Indigenous People Day, Columbus Day, 1775 U.S. Navy Founded and Halloween. I chose Halloween. Then I looked up Halloween. It is also known as All Saints' Eve. This is the time in the Christian liturgical year dedicated to remembering the dead, including saints (hallows), martyrs, and all the faithful departed. Children love to dress up for Halloween. We have seen some of the costumes that are pretty scary. Then there are the really cute costumes that many of the children wear. We love seeing all the youngsters that come Trick or Treating. Some of the costumes are really adorable. My favorite costume was of a couple dressed as miners and their "gold nugget" was their cute little daughter. 

I started looking for Halloween recipes to share. When I saw Halloween Deviled Eggs I decided that was a recipe that many of us could enjoy. It is a bit involved and takes some time. But it is healthy. Eggs are rich in protein, low in saturated fat, they're satisfying and delicious and most people don't have to worry about the cholesterol they contain. One large egg has 70 calories, 6 grams of protein and just 2 grams of saturated fat. Most of the fat in an egg is unsaturated. Eggs have two antioxidants that support healthy vision and they are one of the best sources of choline which is important for brain health. All I needed was a deviled egg recipe for Halloween and I found it. A spider on top of a deviled egg caught my attention!

12 large eggs

4 black tea bags

1/4 cup plus 1 tablespoon soy sauce

2 teaspoons rice wine vinegar

2 teaspoons sugar

1 teaspoon kosher salt

1/2 cup mayonnaise (Dukes)

2 tablespoons yellow mustard

1/4 teaspoon ground black pepper

1 (15 ounce) can whole black olives drained.

1.  In a medium saucepan, add enough water to cover the eggs. Bring the water to a gentle boil over medium heat. Using a slotted spoon lower the eggs into the water. Boil for 12 minutes. Using the slotted spoon, remove the eggs to the ice water.

2.  In a medium saucepan, bring 3 cups of water to a boil over medium-high heat. Add the tea bags, 1/4 cup soy sauce, vinegar, sugar, and salt. Reduce the heat to medium-low and allow to simmer until steeped, 5 minutes. Remove the tea bags. (After making this recipe I would add at least 6 teabags for a deeper color when the boiled eggs are immersed in the bowl.)

3.  Use a heavy spoon to tap the eggs all over until cracked; do not remove the shells. Place the cracked eggs into an airtight container. Pour the tea mixture over the eggs until submerged. Cover and allow them to steep in the refrigerator for at least 12 hours or overnight (up to 24 hours.)

4.  Remove the eggs from the marinade and remove the shells. Cut the egg in half lengthwise and remove the yolk. Place the yolk in a food processor.  Add the mayonnaise, mustard, pepper and the remaining 1 tablespoon soy sauce. Process until smooth.

5.  Spoon the mixture into a zip-top plastic bag and snip 1/4 inch off one corner. Pipe the mixture into the egg white halves. Place in the refrigerator for 30 minutes.

6.  Cut 12 black olives in half. Use the half for the spider placing it on the egg half. Then cut enough slender pieces to make 8 legs. Arrange the thin slices to look like spider legs around the halved olive.  (I noticed that some people only put 6 legs on the spider. But we all know that spiders have 8 legs! I was a teacher and have to be correct with 8 legs!)

7.  Chill the eggs in an airtight container until ready to eat. Deviled eggs can be stored, covered, in the refrigerator for up to 4 days.

Tip: Add some black or brown gel food coloring to the tea marinade for an extra boost of color.

Tip 2: You can buy eyes to put on the spiders. I did not. I added dots of the yellow yokes and that worked.

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