Print

Easy Spooky Spider Deviled Eggs with Olive Legs

spider deviled eggs - featured image
Print Recipe

These spider deviled eggs are the perfect Halloween appetizer—creepy, delicious, and surprisingly easy to make. The creamy yolk filling and briny black olive legs create a fun, crowd-pleasing snack that disappears fast.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 teaspoon yellow mustard (or Dijon)
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon salt (plus more to taste)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika (for garnish)
  • 1 can (6 ounces) large pitted black olives (e.g., Early California or Pearls)

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 full rolling boil over high heat, then turn off heat, cover, and let sit for exactly 10 minutes.
  2. Prepare an ice bath: While eggs sit, fill a large bowl with ice and cold water. Transfer eggs to the ice bath using a slotted spoon and let cool for at least 5 minutes.
  3. Peel the eggs: Gently tap each egg to crack the shell, then peel under cold running water. Pat dry with paper towels.
  4. Slice the eggs: Cut each egg in half lengthwise. Remove yolks to a small mixing bowl. Place egg white halves on a serving platter, cut-side up.
  5. Make the filling: Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mash with a fork until smooth and creamy. Taste and adjust seasoning if needed.
  6. Fill the egg whites: Spoon or pipe the filling into the egg white halves, mounding slightly. Set aside.
  7. Prepare the olive spiders: Drain the olives. Cut one olive in half lengthwise. Take one half and cut it lengthwise into two long, thin strips. Repeat with the other half to get four strips total. (The remaining olive halves will be the spider bodies.)
  8. Assemble the spider: Take one filled egg white. Cut one olive strip in half crosswise to make two shorter pieces (legs). Using the tip of a knife, make two small, shallow slits on one side of the egg white near the top. Gently push one end of an olive leg into each slit. Repeat on the other side for a total of eight legs.
  9. Add the spider body: Place one of the remaining olive halves (cut-side down) on top of the filling in the center of the legs. Press gently to adhere.
  10. Garnish and serve: Lightly sprinkle the platter with paprika. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

For best results, use eggs that are a week or two old for easier peeling. The key to keeping olive legs attached is making small, angled slits in the egg white. Assemble no more than 2 hours before serving to prevent watery eggs. The filling can be made a day ahead and stored separately.

Nutrition

Keywords: spider deviled eggs, Halloween appetizer, deviled eggs with olives, spooky deviled eggs, easy Halloween recipe

Find it online: https://platebelle.com/easy-spooky-spider-deviled-eggs-with-olive-legs/