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Cozy Halloween Deviled Eggs with Olive Spiders

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These spooky deviled eggs feature a creamy, tangy yolk filling topped with creepy-crawly olive spiders. Perfect for Halloween parties, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • ½ teaspoon white vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon smoked paprika, plus extra for garnish
  • 12 pitted black olives
  • 1 tablespoon cream cheese, softened
  • Fresh chives or parsley, finely chopped (optional)

Instructions

  1. Place the 6 large 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. Once boiling, cover the pot, turn off the heat, and let the eggs sit for exactly 12 minutes.
  2. While the eggs sit, fill a bowl with ice and cold water. After 12 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them chill for at least 5 minutes.
  3. Gently tap each egg on the counter to crack the shell all over, then roll between your palms to loosen the shell. Peel starting from the wider end. Rinse peeled eggs under cool water to remove shell fragments.
  4. Slice each egg in half lengthwise. Pop out the yolks into a mixing bowl. Arrange the egg white halves on a serving platter, cut side up.
  5. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, ½ teaspoon white vinegar, ¼ teaspoon salt, ⅛ teaspoon black pepper, and ⅛ teaspoon smoked paprika to the bowl with the egg yolks. Mash together with a fork until smooth and creamy. Taste and adjust seasoning if needed.
  6. Spoon the yolk mixture into a piping bag fitted with a star tip, or into a zip-top bag with a small corner snipped off. Pipe the filling into each egg white half, dividing evenly.
  7. Pat 12 pitted black olives dry with a paper towel. For each spider, use one whole olive for the body and half of another olive sliced into thin strips for the legs. Slice 6 olives in half lengthwise, then cut each half into 4 thin strips to make 8 legs per spider.
  8. Take a whole olive and use a tiny dab of cream cheese to attach it to the top of a deviled egg (the spider’s body). Arrange 4 olive leg strips on each side of the body, pressing gently into the filling.
  9. Sprinkle extra smoked paprika over the top of each deviled egg. If using, scatter fresh chives or parsley around the platter for color. Serve immediately or refrigerate until ready.

Notes

For best results, use slightly older eggs (about a week old) for easier peeling. The ice bath is essential for perfect peeling. Pipe the filling at room temperature for easier handling, then refrigerate finished eggs for 15 minutes before serving to set. Olive spiders can be assembled up to a few hours ahead; store assembled eggs in an airtight container in the refrigerator for up to two days.

Nutrition

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

Find it online: https://daintydine.com/cozy-halloween-deviled-eggs-with-olive-spiders-recipe/