Print

Best Easy Spooky Spider Deviled Eggs Recipe

spider deviled eggs - featured image
Print Recipe

These spooky spider deviled eggs are a Halloween party favorite, featuring a creamy black-colored filling and olive spiders on top. They’re quick, easy, and made with simple ingredients for a deliciously fun appetizer.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • Ice water bath (for shocking the eggs)
  • 1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 tablespoon yellow mustard (or Dijon mustard)
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt (plus more to taste)
  • 1/8 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon paprika (smoked or sweet)
  • Black gel food coloring (e.g., Americolor Super Black)
  • 1 can (6 oz) large black olives (pitted, whole)
  • 1/4 cup cream cheese (softened, optional for sticking legs)

Instructions

  1. 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. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. While eggs are sitting, fill a large bowl with ice and cold water. After 12 minutes, use a slotted spoon to transfer eggs to the ice bath. Let cool for at least 10 minutes.
  3. Gently tap each egg on the counter to crack the shell, then roll between palms to loosen. Peel starting from the wider end. Rinse under cold water and pat dry with paper towels.
  4. Slice each egg in half lengthwise. Pop out yolks into a medium bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Mash yolks with a fork until crumbly. Add mayonnaise, mustard, vinegar, salt, pepper, and paprika. Stir until smooth and creamy. Taste and adjust seasoning.
  6. Add black gel food coloring one small drop at a time, stirring thoroughly after each drop, until you achieve a deep charcoal gray color (about 4-5 drops).
  7. Spoon the black filling into a piping bag or zip-top bag. If using a zip-top bag, snip off a corner. Pipe filling into each egg white half, mounding slightly.
  8. Drain olives and pat dry. For each spider, use one whole olive for the body and one olive cut lengthwise into 4-6 thin strips for legs.
  9. Place one whole olive (or half olive) on top of the filling on each egg. Arrange 4-6 olive leg strips around each body, pressing gently into the filling. Use a dab of cream cheese if needed to help legs stick.
  10. Refrigerate finished deviled eggs for at least 30 minutes before serving. Serve cold. Optionally sprinkle a tiny pinch of paprika over the top for contrast.

Notes

Use eggs that are at least a week old for easier peeling. Black gel food coloring is non-negotiable for the deep color; liquid food coloring will thin the filling. The filling tastes better after a few hours in the fridge. Store in an airtight container for up to 2 days; do not freeze.

Nutrition

Keywords: spider deviled eggs, Halloween deviled eggs, spooky deviled eggs, easy deviled eggs, Halloween appetizer

Find it online: https://willarecipes.com/best-easy-spooky-spider-deviled-eggs-recipe/