Devilled in the detail

It’s Halloween! Here are some spooked up bites you can rustle up for that mad costume party at home

Ingredients

12 eggs, 1 1/2 tablespoons Dijon mustard, 1 1/2 tablespoons mayonnaise, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot pepper sauce or to taste, 1 pinch salt and black pepper, 1/4 teaspoon ground paprika, for dusting (divided), 1 (6 ounce) can black olives, drained and cut in half horizontally

Method

Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.

Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcester-shire sauce, hot pepper sauce, and salt and pepper.

Mash the yolks, and stir the mixture until smooth and thoroughly combined.

Fill each egg half with the devilled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.

Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

Chocolate chip cheese ball

Ingredients 1 (8 ounce) package cream cheese softened, 1/2 cup butter softened, 3/4 cup confectioners’ sugar, 2 tablespoons brown sugar, 1/4 teaspoon vanilla extract, 3/4 cup miniature semi-sweet chocolate chips, 3/4 cup finely chopped pecans.

Method In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.