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Spooky Halloween Deviled Eggs with Olive Spiders

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These spooky deviled eggs are the perfect Halloween party appetizer. Creamy, smoky deviled eggs topped with creepy-crawly black olive spiders that are surprisingly easy to make and guaranteed to be a conversation starter.

Ingredients

Scale
  • 12 large eggs (at least a week old for easy peeling)
  • 1/2 cup mayonnaise (full-fat, such as Duke’s or Hellmann’s)
  • 2 teaspoons yellow mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon smoked paprika, plus more for garnish
  • Salt and black pepper to taste
  • 1 (6-ounce) can large pitted black olives
  • Chives or green onion tops for garnish (optional)

Instructions

  1. Place the 12 large eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then turn off the heat, cover, and let sit for exactly 12 minutes.
  2. While the eggs cook, prepare an ice bath in a large bowl with ice and cold water. Transfer the cooked eggs to the ice bath using a slotted spoon and let cool for at least 10 minutes.
  3. Peel the eggs under cold running water, starting from the wider end. Pat dry with paper towels.
  4. Slice each egg in half lengthwise. Remove the yolks and place them in a small mixing bowl. Arrange the 24 egg white halves on a serving platter, cut-side up.
  5. Mash the yolks with a fork until fine crumbs form. Add the mayonnaise, yellow mustard, apple cider vinegar, and smoked paprika. Mix until smooth and creamy. Season with salt and black pepper to taste.
  6. Spoon or pipe the filling into the egg white halves, mounding it slightly above the edge.
  7. Drain the black olives and pat them completely dry with paper towels. Slice about 1/3 off the end of each olive to create a flat ‘head’ piece. The larger piece is the spider body.
  8. Cut the leftover olive slices (from the heads) into thin strips to create spider legs. You’ll need 8 legs per spider.
  9. Place a large olive body piece on top of the filling on each deviled egg. Gently press down. Insert 4 olive leg strips into the filling on each side of the body. Place the flat ‘head’ piece on the front, overlapping slightly.
  10. Lightly dust the finished deviled eggs with additional smoked paprika. Garnish with chives or green onion tops if desired. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

For best results, use eggs that are at least a week old for easier peeling. Pat olives completely dry to prevent them from sliding off the filling. Assemble spiders no more than 2 hours before serving to keep legs crisp. The filling can be made a day ahead and stored separately.

Nutrition

Keywords: Halloween deviled eggs, spider deviled eggs, spooky appetizer, Halloween party food, olive spiders, deviled eggs recipe, easy Halloween recipe

Find it online: https://milaspoon.com/spooky-halloween-deviled-eggs-with-olive-spiders/