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Easy Halloween Deviled Eggs with Spider Olive Toppers

Halloween deviled eggs - featured image
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These creepy-cute deviled eggs are topped with olive spiders for a spooky Halloween appetizer. Quick to make with simple ingredients, they’re the perfect party snack that will have guests doing a double-take.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 3 tablespoons mayonnaise (Hellmann’s or Duke’s preferred)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar (optional)
  • Salt and black pepper to taste
  • Paprika for dusting (smoked or sweet)
  • 6 whole black olives (large, pitted)
  • 12 black olive slices (for legs)

Instructions

  1. Boil the eggs: Place eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately cover the pot, remove from heat, and let sit for exactly 10 minutes.
  2. Ice bath: While eggs sit, fill a large bowl with ice and cold water. Transfer eggs to ice bath using a slotted spoon. Let chill for at least 5 minutes to stop cooking and make peeling easier.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Start peeling from the wider end. Rinse off any shell bits under cool water.
  4. Cut and separate: Slice each egg in half lengthwise. Pop out yolks into a small bowl. Arrange white halves on serving platter, cut side up.
  5. Make the filling: Add mayonnaise, mustard, vinegar (if using), salt, and pepper to the yolks. Mash together with a fork until smooth and creamy. Taste and adjust seasoning as needed.
  6. Fill the eggs: Spoon yolk mixture into a piping bag or zip-top bag. Snip off a small corner and pipe filling into each egg white half. Alternatively, spoon it in.
  7. Make the spiders: Cut each whole black olive in half lengthwise. Use one half per spider body. For legs, cut each olive slice in half again to create thin strips. You need 8 legs per spider.
  8. Assemble the spiders: Gently press two olive leg strips on each side of the olive body half to create 8 legs. Place one spider on each deviled egg, pressing legs into the filling.
  9. Finish and serve: Lightly dust eggs with paprika using a fine-mesh sieve. Serve immediately or refrigerate until ready.

Notes

Use eggs that are at least a week old for easier peeling. For the olive legs, cut slices into thin strips and press into the filling to help them stay in place. You can boil and peel eggs up to 2 days ahead; make filling up to 1 day ahead. Assemble day of party for best presentation. Do not freeze.

Nutrition

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

Find it online: https://cooksyla.com/easy-halloween-deviled-eggs-with-spider-olive-toppers/