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Quick Halloween Deviled Eggs: Easy Olive Spider Recipe

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These Quick Halloween Deviled Eggs with Olive Spiders are a spooky, nostalgic twist on a classic appetizer. They come together in under 30 minutes with simple ingredients, making them the perfect creepy-cute addition to any Halloween party.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (plus extra for garnish)
  • 1 can (6 ounces) whole black olives (jumbo or colossal)
  • 1 tablespoon cream cheese, softened (optional)

Instructions

  1. Place eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Cover and bring to a rolling boil over high heat. As soon as it reaches a full boil, turn off the heat and let eggs sit in the hot water, covered, for exactly 12 minutes.
  2. While eggs sit, fill a large bowl with ice water. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let cool for at least 5 minutes.
  3. Gently tap each egg to crack the shell, then peel under cold running water. Pat dry. Slice each egg in half lengthwise. Pop out yolks into a small bowl. Place whites on a serving platter, cut side up.
  4. Add mayonnaise, yellow mustard, white vinegar, salt, black pepper, and smoked paprika to the yolks. Mash with a fork until smooth, then stir vigorously with a whisk or spatula for about 30 seconds until creamy. Adjust seasoning to taste.
  5. Spoon filling into a piping bag or zip-top bag. Snip off 1/4 inch from the corner. Pipe filling into each egg white half, mounding slightly. Sprinkle with additional smoked paprika.
  6. Drain olives and pat dry. Using a sharp paring knife, slice each olive in half lengthwise. Place one half cut-side down on a cutting board. Make 4 thin, parallel cuts lengthwise on each side of the olive to create legs, leaving about 1/4 inch intact at the top. Gently fan out the legs. Repeat with remaining olives.
  7. If using cream cheese, dab a tiny amount on the bottom of each spider body. Place one spider on top of each filled egg half, pressing gently to adhere. Arrange on a serving platter. Serve chilled.

Notes

For best results, use older eggs for easier peeling. Add a teaspoon of baking soda to the boiling water if eggs are very fresh. The olive spiders can be made ahead, but assemble them on the eggs just before serving to prevent the olives from drying out. The filling can be made up to 2 days in advance and stored in a piping bag in the fridge. Smoked paprika adds a subtle smoky depth; regular paprika can be substituted if needed.

Nutrition

Keywords: Halloween deviled eggs, olive spiders, spooky appetizer, easy Halloween recipe, deviled eggs with olives, Halloween party food

Find it online: https://lucastable.com/quick-halloween-deviled-eggs-easy-olive-spider-recipe/