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Easy Spooky Spider Deviled Eggs | Best Halloween Appetizer

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These spooky spider deviled eggs are a quick and easy Halloween appetizer made with simple ingredients like eggs, mayo, mustard, paprika, and black olives. They’re creepy-cute, crowd-pleasing, and perfect for parties.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 can (6 oz) large black olives
  • Optional: fresh chives or dill for garnish

Instructions

  1. Boil the eggs: Place 12 large eggs in a single layer in a large pot. 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. Ice bath: While the eggs sit, fill a large 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 10 minutes.
  3. Peel carefully: Gently tap each egg on the counter to crack the shell, then roll it between your palms to loosen. Start peeling from the wider end where the air pocket is. Rinse off any small shell pieces under cold water. Pat dry with paper towels.
  4. Slice and scoop: Using a sharp knife, cut each egg in half lengthwise. Gently pop out the yolks into a medium mixing bowl. Arrange the egg white halves on a serving tray or deviled egg plate, cut side up.
  5. Make the filling: Add 1/3 cup mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the yolks. Mash with a fork until smooth, then switch to a spoon and stir until creamy. Taste and adjust seasoning.
  6. Fill the eggs: Spoon the yolk mixture into a piping bag or zip-top bag. Snip off a small corner. Pipe the filling into each egg white half, mounding it slightly.
  7. Make the spider bodies: Drain the black olives and pat dry. For each spider, take one whole olive for the body. Slice a second olive into thin rounds for the legs. For each spider, you’ll need 8 small olive slices. Arrange 4 slices on each side of the whole olive to look like legs.
  8. Assemble the spiders: Gently press one olive body onto the center of each filled egg white. Arrange the leg slices around it. For eyes, use a toothpick to dab a tiny dot of paprika on the front of the olive body.
  9. Chill before serving: Place the tray in the refrigerator for at least 30 minutes. This helps the filling set and makes the spiders more stable. You can make these up to 24 hours ahead—just add the olive spiders right before serving.

Notes

Use eggs that are at least a week old for easier peeling. For a lighter version, swap half the mayo with plain Greek yogurt. To keep olive spiders from sliding, use a tiny dab of filling underneath the olive body and chill for 30 minutes.

Nutrition

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

Find it online: https://evabake.com/easy-spooky-spider-deviled-eggs-best-halloween-appetizer/