By Catherine McCord
(makes 12 spiders)
Prep Time: 10 mins Cook Time: 10 mins
- 6 hard boiled eggs
- 1 teaspoon dijon mustard
- 1/4 cup mayonnaise (or vegan mayonnaise)
- 1/4 teaspoon kosher salt
- 15-20 whole pitted olives (black, green, or kalamata)
- Slice the eggs in half lengthwise. Remove the yolks and place in a mixing bowl. Add the mustard, mayonnaise, and salt to the yolks and mash together with a fork.
- Using a piping bag or sandwich bag with the bottom tip cut off, pipe the egg yolk mixture back into the center of the egg white. (You can also just spoon the egg yolk mixture back into the egg white)
- Slice 12 olives in half lengthwise. Place one half, cut side down, on top of each deviled egg.
- Slice the remaining olives in half again lengthwise and then into 4 slices to make the legs.
- Place 3-4 legs on each side of the olive halves on top of the deviled eggs.
- 1 14 ounce package soft silken tofu (I like House Foods soft silken or Mori-Nu firm silken)
- 1/3 Cup pure cocoa powder
- 1/3 Cup agave nectar (feel free to use a little more if you want it sweeter)
- 1 Tbsp vanilla extract
- 24 Chocolate Wafers (I like using Famous Chocolate Wafers)
- Gummy Worms (I know, it’s candy. If you think of a healthier “worm” substitute, go for it. Or, you can leave them out altogether.)
- 4 Small Clay Flower Pots
- Place the first 4 ingredients in a food processor and blend to combine.
- Scrape down the sides of the food processor and blend again to make sure everything is incorporated.
- Place 4 whole chocolate wafers in the bottom of the clay pots so none of the pudding goes through the hole at the bottom of the pots.
- Divide the chocolate tofu pudding between the 4 pots.
- Place the remaining 20 wafers in a ziploc bag and using a rolling pin, crush into small pieces resembling dirt.
- Sprinkle the crushed wafers on top of the pots and place the gummy worms in the pots.