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Quick Spooky Deviled Eggs: Easy Olive Spider Recipe for Halloween

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These quick spooky deviled eggs with olive spiders are a fun and easy Halloween appetizer that comes together in under 20 minutes. Inspired by a clever seven-year-old, this recipe uses simple ingredients to create creepy-crawly deviled eggs that are perfect for parties and potlucks.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise (80ml)
  • 1 tablespoon yellow mustard (15ml)
  • 1 teaspoon white vinegar (5ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon black pepper (0.5g)
  • 1/2 teaspoon paprika (1g), plus more for garnish
  • 1 can black olives (about 24 olives)
  • Optional: fresh chives or parsley for garnish

Instructions

  1. Hard-boil the eggs: Place 12 large eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for exactly 12 minutes. Prepare an ice bath. Transfer eggs to ice bath and cool for at least 5 minutes.
  2. Peel the eggs: Gently tap each egg to crack the shell, roll between palms, and peel starting from the wider end. Rinse under cool water and pat dry.
  3. Slice eggs in half lengthwise. Remove yolks to a mixing bowl. Arrange egg white halves on a serving platter.
  4. Make the filling: Add mayonnaise, mustard, vinegar, salt, pepper, and paprika to the yolks. Mash until smooth and creamy. Adjust seasoning to taste.
  5. Fill the egg whites: Spoon or pipe the filling into each egg white half, dividing evenly.
  6. Prepare olive spiders: Drain olives and pat dry. For each spider, slice one olive in half lengthwise for the body. Slice a second olive into thin rounds (4-5 slices), then cut each round in half to create leg pieces. Arrange 4 leg pieces on each side of the olive body.
  7. Assemble spiders on eggs: Place one olive body half on each filled egg, slightly off-center. Arrange leg pieces around the body, pressing gently into the filling.
  8. Garnish and serve: Dust with paprika. Optionally, arrange fresh chives or parsley around the platter. Serve immediately or refrigerate.

Notes

Use eggs at least a week old for easier peeling. For best results, add olive spiders just before serving to keep them crisp. Store leftovers in an airtight container with a paper towel for up to 2 days. Do not freeze.

Nutrition

Keywords: Halloween deviled eggs, olive spiders, spooky appetizer, easy Halloween recipe, quick deviled eggs

Find it online: https://forkifyfun.com/quick-spooky-deviled-eggs-easy-olive-spider-recipe-for-halloween/