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Crowd-Pleasing Halloween Deviled Eggs with Creepy Olive Spiders

Halloween Deviled Eggs - featured image
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These spooky deviled eggs topped with black olive spiders are the perfect Halloween party appetizer. Creamy, tangy, and easy to make, they’re sure to be a hit at any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (plus extra for garnish)
  • 1 tablespoon pickle juice (optional)
  • 12 large black olives (pitted, whole)
  • 24 small black olives (pitted)

Instructions

  1. Place the eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat, then turn off the heat, cover, and let sit for exactly 12 minutes.
  2. Prepare an ice bath. Transfer the eggs to the ice bath using a slotted spoon and let cool for at least 10 minutes.
  3. Peel the eggs, rinse off any shell fragments, and pat dry. Slice each egg lengthwise and pop out the yolks into a medium mixing bowl. Arrange the egg white halves on a serving platter.
  4. Add the mayonnaise, Dijon mustard, white vinegar, salt, pepper, paprika, and pickle juice (if using) to the bowl with the yolks. Mash together with a fork until smooth and creamy. Taste and adjust seasoning if needed.
  5. Spoon the filling into a piping bag or a zip-top bag with a small corner snipped off. Pipe the filling into each egg white half, creating a nice swirl.
  6. For the olive spiders: Slice each large olive in half lengthwise to create the spider bodies. Slice the small olives crosswise into thin rounds (about 1/8-inch thick) for the legs.
  7. Place one large olive half (cut side down) on top of each deviled egg, positioned slightly off-center. Arrange 8 small olive rounds as legs (4 on each side) radiating outward. Press gently into the filling.
  8. For extra creepiness, dip a toothpick in paprika and dab tiny ‘eyes’ on the front of each spider body. Sprinkle a light dusting of paprika over the platter. Serve immediately or refrigerate.

Notes

Use eggs that are at least a week old for easier peeling. The ice bath is crucial for perfect hard-boiled eggs. For best results, prepare the deviled eggs (without olive spiders) up to 24 hours in advance and add spiders just before serving. If filling is too firm, let eggs sit at room temperature for 10 minutes before adding spiders to help legs stay put.

Nutrition

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

Find it online: https://fizzlefork.com/crowd-pleasing-halloween-deviled-eggs-with-creepy-olive-spiders/