Description
Bite-Size Halloween Party Appetizers make your spooky bash a hit! Easy, fun & flavorful treats your guests will devour. Perfect for any ghoulish gathering.
Ingredients
Scale
- Spooky Base Bites:
- 1 sheet (17.3 oz / 490g) puff pastry, thawed
- 1 package (10-12 oz / 280-340g) cocktail hot dogs
- 6 large eggs
- Flavor & Color Boosters:
- 1/2 cup (120g) full-fat mayonnaise
- 1 tbsp yellow mustard
- 1 drop red food coloring (gel)
- Salt and black pepper, to taste
- Ghoulish Garnish:
- 1 can (3.8 oz / 107g) pitted black olives
- Dipping Delights:
- Ketchup, for serving
- Yellow mustard, for serving
Instructions
- Prep the Mummy Wraps:: Unroll your puff pastry sheets onto a lightly floured surface. I usually let them sit out for a few minutes first so they’re easier to work with; cold pastry cracks, and then you’ve got a grumpy baker on your hands. Slice the pastry into thin strips, about 1/4 inch wide. This is where I always get a little uneven, but hey, homemade charm, right? You’ll want enough strips to wrap around each mini hot dog like bandages for your Bite-Size Halloween Party Appetizers.
- Assemble the Mummy Dogs:: Take each cocktail hot dog and carefully wrap a pastry strip around it, leaving a small gap for the “face.” I usually start at one end and spiral down, overlapping slightly. Don’t wrap too tightly, or the pastry won’t puff up properly. It’s a bit like wrapping a present, but for a tiny, edible mummy! Place them on a baking sheet lined with parchment paper. This step can get a little messy, but it’s part of the fun.
- Bake the Mummies:: Pop those little mummies into a preheated oven at 400°F (200°C) for about 12-15 minutes, or until the pastry is golden brown and puffed. Keep an eye on them, especially towards the end! I’ve burned a batch or two by getting distracted by a spooky movie. When they come out, they smell absolutely divine—like a buttery, savory hug. Let them cool slightly before adding their “eyes” for your Bite-Size Halloween Party Appetizers.
- Boil the Eggs for Spiders:: While the mummies bake, hard-boil your eggs. Place them gently in a pot, cover with cold water, bring to a rolling boil, then turn off the heat, cover, and let sit for 10-12 minutes. This is my go-to method for easy-peel eggs. Once done, immediately transfer them to an ice bath; this stops the cooking and prevents that greenish ring around the yolk. I always set a timer, because forgetting eggs on the stove is a real kitchen disaster.
- Make the Spider Filling:: Once the eggs are cool, peel them carefully. Slice each egg in half lengthwise and scoop out the yolks into a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, mustard, salt, and pepper until smooth and creamy. If you want a “bloodshot” effect, add a tiny drop of red food coloring to some of the filling and swirl it in. I sometimes add a pinch of paprika for extra color and a little kick! This filling is what makes these Bite-Size Halloween Party Appetizers so tasty.
- Assemble the Spider Eggs:: Spoon or pipe the yolk mixture back into the egg white halves. For the spiders, slice some black olives in half lengthwise for the bodies. Then, slice the other halves into thin strips for the legs. Place a whole olive half on top of the yolk mixture for the spider’s body, and arrange four olive strips on each side for the legs. You can add two tiny dots of mustard for eyes if you’re feeling extra crafty. Honestly, they look so cute and creepy!