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Spooky Halloween Spider Deviled Eggs: Easy & Creepy Appetizer

Spooky Halloween Spider Deviled Eggs - featured image
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Turn classic deviled eggs into a creepy Halloween appetizer with black olive spiders. Quick, easy, and guaranteed to be a conversation starter at any spooky gathering.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika (plus more for garnish)
  • 1 can (6 ounces) large black olives

Instructions

  1. Boil the eggs. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes. Prepare a bowl of ice water.
  2. Ice bath the eggs. After 12 minutes, transfer eggs to the ice water bath using a slotted spoon. Let sit for at least 5 minutes, preferably 10.
  3. Peel the eggs. Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Start peeling from the wider end. Rinse under cool water.
  4. Slice the eggs in half lengthwise. Use a sharp knife and wipe clean between cuts. Place 12 egg white halves on a serving platter, cut side up.
  5. Scoop out the yolks. Gently pop yolks into a medium mixing bowl, being careful not to tear the egg whites.
  6. Mash the yolks. Use a fork or potato masher to break yolks into a fine crumb, about 1 minute.
  7. Add the wet ingredients. To the mashed yolks, add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, and 1 teaspoon white vinegar. Stir until completely smooth and creamy.
  8. Season the filling. Add 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon paprika. Stir well. Taste and adjust seasoning as desired.
  9. Fill the egg whites. Spoon filling into a piping bag or zip-top bag with a tiny corner snipped off. Pipe filling into each egg white half, mounding slightly.
  10. Prepare the olive spiders. Drain the can of large black olives. For each spider, use 2 olives: one for the body and one for the legs. Slice one olive in half crosswise to make two spider bodies. Slice the second olive lengthwise into thin strips (6-8 per olive) for legs.
  11. Assemble the spiders. Place one olive half (cut side down) on top of the filling on each deviled egg. Arrange 6 thin olive strips around the body like spider legs (3 on each side), pressing gently into the filling. Repeat for all 12 eggs.
  12. Garnish and serve. Sprinkle a light dusting of paprika over the entire platter. Serve immediately or refrigerate until ready to serve.

Notes

Boil eggs for exactly 12 minutes using the covered rest method to avoid green rings. Slice olive legs first, then bodies. Assemble spiders no more than 4 hours before serving to prevent olive legs from drying out. Use a sharp knife for clean olive slices.

Nutrition

Keywords: Halloween deviled eggs, spider deviled eggs, spooky appetizer, Halloween party food, deviled eggs with olives

Find it online: https://twinkletaste.com/spooky-halloween-spider-deviled-eggs-easy-and-creepy-appetizer/