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Spooky Deviled Eggs: Easy Halloween Spider Recipe

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These spooky deviled eggs with black olive spiders are the perfect Halloween appetizer. They look like you tried really hard, but once you know the tricks, they are actually one of the easiest things you will make all season.

Ingredients

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

Instructions

  1. Place the eggs in a single layer in a large pot. Cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once it reaches a full boil, cover the pot, turn off the heat, and let it sit for exactly 12 minutes.
  2. While the eggs are sitting, prepare an ice bath. Fill a large bowl with cold water and a generous amount of ice cubes. After 12 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them sit for at least 5 minutes.
  3. Gently tap each egg on the counter to crack the shell all over. Roll it between your palms to loosen the shell, then start peeling from the wider end where the air pocket is. Running the eggs under cold water as you peel helps remove stubborn shell fragments.
  4. Slice each peeled egg in half lengthwise. Gently pop the yolks out into a medium mixing bowl. Arrange the egg white halves on a serving platter, cut side up.
  5. Using a fork, mash the egg yolks until they are crumbly with no large chunks. Add the mayonnaise, yellow mustard, Dijon mustard (if using), white vinegar, salt, and black pepper. Stir until the mixture is smooth and creamy. Taste and adjust seasoning if needed.
  6. Spoon the yolk mixture into a piping bag or a zip-top bag. Snip off the corner (about 1/2 inch wide). Pipe the filling into each egg white half, mounding it slightly in the center.
  7. Drain both cans of olives and pat them completely dry with paper towels. Take the large black olives and slice them in half lengthwise. Each half will become the spider body. Set them aside.
  8. Take the medium black olives and slice them crosswise into thin rounds, about 1/8 inch thick. Each round will become two legs. Slice each round in half to create two little leg pieces. You will need 8 leg pieces per spider.
  9. To assemble the spiders, place one large olive half (cut side down) onto the center of each deviled egg. Gently press it into the filling so it stays put. Then, arrange 8 leg pieces around each body—4 on each side. The legs should fan out slightly.
  10. Lightly sprinkle paprika over the exposed filling around the spiders. Serve immediately or refrigerate until ready to serve.

Notes

Use eggs that are at least a week old for easier peeling. Pat olives completely dry to prevent spiders from sliding off. The filling can be made up to two days in advance. Assemble spiders no more than 6 hours before serving for best appearance.

Nutrition

Keywords: Halloween, deviled eggs, spider, appetizer, party, spooky, easy, black olives

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