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Best Spooky Spider Deviled Eggs for Halloween

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These Best Spooky Spider Deviled Eggs for Halloween are the kind of appetizer that makes people stop mid-conversation and point. They are creepy in a fun way, not in a ‘what is that’ way.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 can (6 ounces) large black olives
  • Paprika for dusting
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Boil the eggs: Place the eggs in a single layer in a medium saucepan. Cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for exactly 10 minutes.
  2. Ice bath: While the eggs are resting, fill a bowl with ice and cold water. When the 10 minutes are up, use a slotted spoon to transfer the eggs to the ice bath. Let them sit for at least 5 minutes.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell all over. Start peeling from the wider end where the air pocket is. Rinse the peeled eggs under cold water to remove any tiny shell fragments. Pat them dry with a paper towel.
  4. Slice the eggs in half: Using a sharp knife, slice each egg lengthwise. Wipe the knife clean between cuts for the neatest edges. Gently pop the yolks out into a mixing bowl. Arrange the egg white halves on a platter, cut side up.
  5. Make the filling: Add the mayonnaise, yellow mustard, white vinegar, salt, and black pepper to the bowl with the egg yolks. Mash everything together with a fork until it is smooth and creamy. Taste it and adjust the seasoning if needed.
  6. Pipe the filling: Spoon the filling into a piping bag or a zip-top bag. Snip off a small corner. Pipe the filling into each egg white half, mounding it slightly.
  7. Make the olive spiders: Drain the black olives and pat them dry with a paper towel. Slice each olive in half crosswise (not lengthwise). One half becomes the spider body. From the other half, slice thin strips lengthwise to make the legs—you want 8 legs per spider.
  8. Assemble the spiders: Place one olive half (the body) on top of each deviled egg, slightly off-center so it looks like the spider is crawling out of the filling. Arrange 4 olive leg strips on each side of the body, pressing them gently into the filling so they stay in place. Use a tiny pinch of paprika to make two little ‘eyes’ on the front of the olive body.
  9. Garnish and serve: Sprinkle a light dusting of paprika over the entire platter for color. If you are using fresh parsley or chives, scatter a few around the edges of the platter. Serve immediately or refrigerate until ready to serve.

Notes

Use jumbo olives for best results. For perfectly boiled eggs, do not skip the ice bath. If the olive legs keep slipping off, press them deeper into the filling or refrigerate for 10 minutes before serving. Boil eggs and make filling a day ahead to save time.

Nutrition

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

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