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Best Spooky Spider Deviled Eggs for Halloween

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These spooky spider deviled eggs are a fun and easy Halloween snack that kids and adults love. Creamy deviled eggs topped with olive spiders create a creepy-cute treat perfect for parties.

Ingredients

Scale
  • 12 large eggs (room temperature preferred)
  • 1/3 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika (plus extra for sprinkling)
  • 1 can (6 ounces) large black olives (jumbo or colossal size)
  • Optional: 1/8 teaspoon garlic powder
  • Optional: Fresh chives or parsley for garnish

Instructions

  1. Place 12 eggs in a single layer in a large pot. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then cover, turn off heat, and let sit for exactly 12 minutes.
  2. Transfer eggs to a large bowl of ice water using a slotted spoon. Let sit for at least 10 minutes to stop cooking and make peeling easier.
  3. Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Peel starting from the wider end under cold running water.
  4. Slice each egg in half lengthwise with a sharp knife, wiping the knife clean between cuts. Gently pop out yolks into a mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Add mayonnaise, mustard, vinegar, salt, pepper, paprika, and garlic powder (if using) to the yolks. Mash with a fork until smooth and creamy. Taste and adjust seasoning.
  6. Drain olives and pat dry with paper towels. Set aside 12 whole olives for spider bodies. Slice remaining olives crosswise into thin rounds, then cut each round in half to create legs (about 8 legs per spider).
  7. Spoon filling into a piping bag or zip-top bag with the corner snipped off. Pipe filling into each egg white half, mounding slightly.
  8. Refrigerate the platter for 15 minutes to firm up the filling.
  9. Remove platter from fridge. Place one whole olive in the center of each filled egg half for the spider body. Arrange 8 olive leg halves around each body, pressing gently into the filling. Angle legs slightly forward for a crawling look.
  10. Sprinkle a light dusting of paprika over the platter. Garnish with fresh chives or parsley if desired.
  11. Serve within a few hours. For make-ahead, complete through step 7, cover, and refrigerate. Add olive spiders just before serving.

Notes

Use older eggs for easier peeling. Pat olive legs dry to prevent sliding. Chill filled eggs before adding spiders for better adhesion. For best results, add olive spiders just before serving.

Nutrition

Keywords: Halloween deviled eggs, spider deviled eggs, spooky deviled eggs, Halloween appetizer, deviled eggs with olives

Find it online: https://willarecipes.com/best-spooky-spider-deviled-eggs-for-halloween/