Description
Spooky Spider Deviled Eggs are a fun and festive appetizer perfect for Halloween parties. These classic deviled eggs get a creepy twist with olive spiders perched on top, making them both delicious and visually appealing. Creamy, tangy yolk filling seasoned with mayo, Dijon mustard, and vinegar pairs perfectly with the salty black olive spiders for a snack that both kids and adults will enjoy.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
Decorations
- 12 black olives (pitted)
- Optional: paprika for garnish
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10–12 minutes to cook through.
- Cool and peel the eggs: Drain the hot water and transfer the eggs to an ice bath to cool. Once cool, peel the eggs carefully to avoid damaging the whites.
- Prepare the yolk filling: Slice each egg in half lengthwise and remove the yolks into a bowl. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until the mixture is smooth and creamy.
- Fill the egg whites: Spoon or pipe the yolk mixture evenly back into the hollowed egg white halves.
- Create the spider decorations: Cut 6 black olives in half lengthwise; use one half as the spider body. Slice the remaining halves into thin strips to create spider legs, placing three on each side of the olive body. Arrange the olive spiders on top of each deviled egg half.
- Optional garnish and chill: Sprinkle paprika over the filled eggs for color if desired. Refrigerate the spooky spider deviled eggs until ready to serve.
Notes
- For extra flavor and color, mix a little sriracha or curry powder into the yolk filling.
- Use Kalamata olives for a more intense olive flavor in the spider decoration.
- These deviled eggs can be made a day ahead for convenience.
