Print

Spooky Deviled Eggs with Black Olive Spiders: Easy Halloween Appetizer

spooky deviled eggs - featured image
Print Recipe

These Spooky Deviled Eggs with Black Olive Spiders are the perfect Halloween appetizer. Creamy, tangy filling with a smoky paprika finish, topped with creepy-crawly olive spiders that are surprisingly easy to make.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon smoked paprika, plus more for garnish
  • Salt and black pepper to taste
  • 1 can (6 ounces) large black olives

Instructions

  1. Boil the eggs: Place eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for exactly 10 minutes.
  2. Ice bath: While eggs sit, fill a bowl with ice and cold water. Transfer eggs to the ice bath using a slotted spoon. Let chill for at least 5 minutes.
  3. Peel the eggs: Gently crack shells all over, roll between palms to loosen. Start peeling from the wider end. Rinse off any shell pieces and pat dry.
  4. Cut the eggs: Slice each egg in half lengthwise. Pop out yolks into a mixing bowl. Arrange whites on a serving platter.
  5. Make the filling: Add mayonnaise, mustard, vinegar, smoked paprika, and a pinch of salt and pepper to the yolks. Mash together with a fork until smooth. Taste and adjust seasoning.
  6. Pipe the filling: Spoon yolk mixture into a zip-top bag. Snip off a small corner. Pipe filling into each egg white half, mounding slightly.
  7. Make the olive spiders: Drain olives and pat dry. For each spider, take one whole olive and slice in half lengthwise. One half is the spider body. Cut the other half into thin strips lengthwise (4-6 strips per half). Arrange 4 strips on each side of the spider body to look like legs. Place one spider on each deviled egg.
  8. Garnish and chill: Sprinkle extra smoked paprika over the eggs. Cover loosely with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

Use eggs that are at least a week old for easier peeling. Don’t over-boil the eggs; 10 minutes is perfect. For the olive spiders, use jumbo or colossal black olives for best results. The filling needs at least 30 minutes in the fridge to set. You can boil and peel eggs up to 3 days in advance. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition

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

Find it online: https://prismtaste.com/spooky-deviled-eggs-with-black-olive-spiders-easy-halloween-appetizer/