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Best Easy Spooky Spider Deviled Eggs for Halloween

Spider deviled eggs - featured image
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These spooky spider deviled eggs are a Halloween party favorite, featuring creamy deviled eggs topped with black olive spiders. They’re quick, easy, and perfect for picky eaters.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon paprika (plus more for garnish)
  • 1 can (6 ounces) large black olives

Instructions

  1. Place the eggs in a single layer in a large saucepan. Cover with cold water by about an inch. Bring to a full rolling boil over high heat. Cover the pot, remove from heat, and let sit for exactly 12 minutes.
  2. While the eggs sit, prepare an ice bath by filling a medium bowl with cold water and ice cubes.
  3. Transfer the eggs to the ice bath using a slotted spoon. Let cool for at least 5 minutes. Gently crack the shells, roll between hands, and peel starting from the wider end. Rinse and pat dry.
  4. Slice each egg in half lengthwise with a sharp knife. Remove yolks to a small bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Add mayonnaise, yellow mustard, white vinegar, salt, pepper, and paprika to the yolks. Mash until smooth with a fork or potato masher. Taste and adjust seasoning.
  6. Spoon the yolk mixture into a piping bag fitted with a star tip, or into a zip-top bag with a corner snipped off. Pipe filling into each egg white half, mounding slightly.
  7. Drain and pat dry the black olives. Select 12 large olives. Slice each in half crosswise. One half is the spider body; set the other half aside.
  8. Slice the remaining olive halves lengthwise into thin strips to create 8 legs per spider (each half yields about 4 strips).
  9. Place one olive half (body) on top of the filling on each egg. Arrange 8 olive strips around the body to look like spider legs, pressing gently into the filling.
  10. Sprinkle a tiny pinch of paprika over the filling around each spider. Refrigerate for at least 30 minutes before serving.

Notes

Use older eggs (at least a week old) for easier peeling. Let eggs come to room temperature before boiling to prevent cracking. Pipe the filling for a nicer presentation. Add olive spiders just before serving to keep them fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

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

Find it online: https://jollyfork.com/best-easy-spooky-spider-deviled-eggs-for-halloween/