Print

Halloween Deviled Eggs: Easy Crowd-Pleasing Olive Spiders

Halloween deviled eggs olive spiders - featured image
Print Recipe

These Halloween deviled eggs with olive spiders are a spooky, crowd-pleasing appetizer that’s quick and easy to make. The creamy, tangy filling paired with briny black olives creates a delicious and festive treat perfect for any October gathering.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika (plus extra for garnish, smoked paprika optional)
  • 1 can (6 ounces) large black olives (whole, pitted)
  • 12 whole black olives (for spider bodies)
  • 24 thin olive slices (for spider legs)

Instructions

  1. Boil the eggs: Place 12 eggs in a large pot in a single layer. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Cover, remove from heat, and let sit for exactly 12 minutes.
  2. Ice bath: While eggs cook, fill a large bowl with ice and cold water. Transfer eggs to ice bath and chill for at least 5 minutes.
  3. Peel the eggs: Gently tap each egg to crack the shell. Start peeling from the wider end. Rinse under cold water to remove shell bits.
  4. Halve the eggs: Slice each egg lengthwise. Remove yolks to a mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Make the filling: Add mayonnaise, mustard, vinegar, salt, pepper, and paprika to the yolks. Mash with a fork until smooth. Adjust consistency if needed (add a splash of vinegar or water if too thick, more mayo if too thin).
  6. Fill the eggs: Transfer filling to a piping bag or zip-top bag. Snip off the corner and pipe filling into each egg white half. Alternatively, use a small spoon.
  7. Create the olive spiders: For each spider, slice one whole olive in half lengthwise (each half is a body). Slice additional olives crosswise into thin rounds (about 1/8 inch thick) for legs.
  8. Assemble the spiders: Place one olive half (cut side down) on top of the filling on each deviled egg. Arrange four olive slices around the body as legs (two on each side, slightly angled). Press gently into the filling.
  9. Final touch: Sprinkle a light dusting of paprika over the entire platter.

Notes

For easier peeling, add a teaspoon of baking soda to the boiling water. Use slightly older eggs (about a week old) for easier peeling. Jumbo olives make bigger, more visible spiders. Assemble no more than 2 hours before serving. Store leftovers in an airtight container in the fridge for up to 2 days, but remove olive spiders before storing.

Nutrition

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

Find it online: https://zorbmeal.com/halloween-deviled-eggs-easy-crowd-pleasing-olive-spiders/