Easy Spooky Spider Deviled Eggs: Best Halloween Appetizer
These Easy Spooky Spider Deviled Eggs are a quick and fun Halloween appetizer made with simple ingredients. Creamy deviled eggs topped with olive spiders are a creepy-crowd-pleaser that takes only 25 minutes to make.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste
- Paprika for garnish
- 1 can (6 ounces) black olives, drained
Instructions
- Place 6 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. As soon as it reaches a full boil, turn off the heat, cover, and let sit for exactly 10 minutes.
- While eggs are sitting, fill a bowl with ice and cold water. After 10 minutes, transfer eggs to the ice bath using a slotted spoon. Let chill for at least 5 minutes.
- Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Peel starting from the wider end. Run under cold water while peeling if needed.
- Slice each peeled egg lengthwise with a sharp knife. Pop out yolks into a mixing bowl. Arrange white halves on a serving platter, cut side up.
- Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, and 1 teaspoon white vinegar to the yolks. Mash together with a fork until smooth. Season with salt and pepper to taste.
- Spoon or pipe the filling into the egg whites, mounding slightly.
- Drain black olives and pat dry. For each spider, use one whole olive for the body. Slice another olive in half crosswise, then cut each half into thin strips (4-5 strips per half) for legs. Place a whole olive on top of each deviled egg, slightly off-center. Arrange 4-5 olive leg strips on each side of the body, pressing gently into the filling.
- Lightly sprinkle paprika over the exposed filling. Serve immediately or refrigerate until ready to serve.
Notes
Boil and peel eggs up to two days in advance. The filling can be made a day ahead and stored in a piping bag in the fridge. Assemble within an hour of serving for best presentation. Press olive legs gently into the filling so they stay in place. For perfect hard-boiled eggs, add a teaspoon of baking soda to the boiling water to make peeling easier. These taste even better after a few hours in the fridge as flavors meld.
Nutrition
- Serving Size: 1 deviled egg half w
- Calories: 85
- Sodium: 180
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 1
- Protein: 6
Keywords: Halloween appetizer, deviled eggs, spider deviled eggs, easy Halloween recipe, spooky appetizer, party food, finger food