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Cozy Halloween Deviled Eggs with Spider Olive Toppers

Cozy Halloween Deviled Eggs with Spider Olive Toppers - featured image
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These spooky yet cozy deviled eggs feature creamy filling topped with olive spiders, perfect for Halloween gatherings. Quick to make with simple ingredients, they’re a crowd-pleasing appetizer that’s both fun and delicious.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 3 tablespoons mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper (freshly ground preferred)
  • ¼ teaspoon paprika (plus extra for garnish; smoked paprika adds depth)
  • 12 large black olives (pitted)
  • 1 small carrot (for spider eyes)

Instructions

  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Cover, turn off heat, and let sit for exactly 12 minutes.
  2. While eggs cook, prepare an ice bath. After 12 minutes, transfer eggs to ice bath and cool for at least 5 minutes.
  3. Peel eggs: gently tap each egg on counter to crack shell, roll between palms, and peel starting from the wider end. Rinse under running water if needed.
  4. Slice each egg lengthwise with a sharp knife. Remove yolks to a mixing 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. Mix until smooth and creamy. Adjust seasoning to taste.
  6. Spoon filling into a piping bag or zip-top bag. Snip off ½ inch from corner if using zip-top bag. Pipe filling into each egg white half, mounding slightly.
  7. Drain olives and pat dry. Cut each olive in half crosswise. Using a paring knife, make 4 small slits on each side of each olive half to create spider legs. Gently spread legs apart.
  8. Using a vegetable peeler or paring knife, cut thin slices of carrot. Cut tiny circles from carrot slices for spider eyes.
  9. Place two carrot circles on top of each olive spider body, using a tiny dab of mayonnaise as glue if needed.
  10. Gently place one olive spider on each filled deviled egg. Press down lightly to secure. Sprinkle extra paprika over eggs for color.

Notes

For best results, use eggs that are about a week old for easier peeling. If you live at high altitude, add 1-2 minutes to the boiling time. The olive spiders can be prepared while eggs are cooling. Deviled eggs are best eaten within 24 hours; store in an airtight container with a damp paper towel on top. Add olive toppers just before serving to keep them firm.

Nutrition

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

Find it online: https://evabake.com/cozy-halloween-deviled-eggs-with-spider-olive-toppers/