Print

Easy Halloween Deviled Eggs with Creepy Olive Spiders

halloween deviled eggs - featured image
Print Recipe

Quick and creepy deviled eggs topped with olive spiders, perfect for Halloween parties. Creamy, tangy filling with smoky olive flavor that kids and adults love.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon white vinegar
  • 1 can (6 ounces) large black olives, whole and pitted
  • 1/4 cup cream cheese, softened (optional)

Instructions

  1. Place eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Add a generous pinch of salt and a splash of vinegar. Bring to a rolling boil over high heat. Cover, remove from heat, and let sit for exactly 12 minutes.
  2. While eggs cook, fill a bowl with ice water. Transfer eggs to ice bath using a slotted spoon. Let sit for at least 5 minutes.
  3. Peel eggs by gently tapping on counter to crack shell, then rolling between palms. Start peeling from the wider end. Rinse under cool water and pat dry.
  4. Slice each egg in half lengthwise. Pop out yolks into a small mixing bowl. Arrange egg white halves on serving platter, cut side up.
  5. Mash yolks with a fork until crumbly. Add mayonnaise, mustard, salt, pepper, paprika, and vinegar. Mix until smooth and creamy. Adjust seasoning if needed.
  6. Spoon filling into a piping bag or zip-top bag with corner snipped off. Pipe filling into each egg white half, mounding slightly.
  7. Drain olives and pat dry. For each spider: slice one whole olive in half crosswise. Set top half aside for body. Slice bottom half into thin strips lengthwise (4-5 strips) for legs.
  8. Arrange olive strips on top of deviled egg like spider legs (four on each side). Place olive body on top, cut side down. If using cream cheese, dab a tiny bit on bottom of body to help it stick.
  9. Add tiny dots of cream cheese or mayonnaise to olive body for eyes using a toothpick.
  10. Refrigerate deviled eggs for at least 30 minutes before serving. Serve cold.

Notes

Use older eggs for easier peeling. For best results, boil eggs a day or two ahead. Make spiders no more than an hour before serving to prevent olives from drying out. Use a dark-colored platter to make spiders pop. The filling can be made a day ahead and stored in a piping bag in the fridge.

Nutrition

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

Find it online: https://lucastable.com/easy-halloween-deviled-eggs-with-creepy-olive-spiders/