Print

Best Easy Spider Deviled Eggs Recipe for Halloween

spider deviled eggs - featured image
Print Recipe

These light & spooky spider deviled eggs are the Halloween appetizer you didn’t know you needed. They’re clever without being complicated, delicious without being heavy, and festive without requiring hours in the kitchen.

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 can (6 ounces) large black olives, pitted
  • Paprika for dusting

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat. Cover, remove from heat, and let sit for exactly 12 minutes. Prepare an ice bath.
  2. Cool the eggs: Transfer eggs to the ice bath with a slotted spoon. Chill for at least 10 minutes.
  3. Peel the eggs: Tap each egg to crack the shell, roll between palms, and peel starting from the wider end. Rinse and pat dry.
  4. Slice the eggs: Cut each egg in half lengthwise. Remove yolks to a mixing bowl. Arrange whites on a serving platter cut side up.
  5. Make the filling: Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mash until smooth and pipeable. Adjust seasoning.
  6. Prepare the olives: Drain and pat olives dry. For each spider, use one whole olive for the body and slice another crosswise into 1/8-inch rounds (8 slices per spider).
  7. Pipe the filling: Spoon filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped). Pipe a generous mound onto each egg white half.
  8. Assemble the spiders: Place one whole olive on top of each piped filling mound. Insert 8 olive slices around it as legs (4 on each side), pressing gently.
  9. Dust with paprika: Lightly sprinkle paprika over the entire platter.
  10. Chill before serving: Refrigerate assembled eggs for at least 30 minutes before serving.

Notes

For easier peeling, use eggs that are at least a week old. Boil an extra egg or two in case one cracks. Slice olives while cold from the can for cleaner cuts. The filling can be made a day ahead and stored in a piping bag in the fridge. Add olive legs just before serving to prevent softening.

Nutrition

Keywords: spider deviled eggs, Halloween appetizer, deviled eggs, Halloween recipe, spooky eggs, olive spiders

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