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Lightened-Up Spooky Spider Deviled Eggs: Easy Halloween Recipe

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These lightened-up spooky spider deviled eggs skip the heavy mayo cloud entirely, swapping in Greek yogurt and a touch of mustard for that tangy, creamy filling that actually tastes fresher. The black olive spiders on top are pure fun, but honestly, the filling is what gets you.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup plain Greek yogurt (2% recommended)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika, plus more for garnish
  • 12 large black olives, pitted
  • 24 small black olive slices or capers for spider eyes

Instructions

  1. Hard-boil the eggs: Place 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, remove from heat, and let sit for exactly 12 minutes.
  2. Shock the eggs: Immediately transfer eggs to a bowl of ice water using a slotted spoon. Let them sit for at least 5 minutes.
  3. Peel and halve: Gently tap each egg on the counter to crack the shell, then roll it between your palms to loosen. Peel under running cold water. Pat dry. Slice each egg in half lengthwise. Pop out the yolks into a small bowl. Arrange the egg white halves on a serving platter.
  4. Make the filling: Add Greek yogurt, Dijon mustard, white vinegar, salt, pepper, and paprika to the bowl with the yolks. Mash with a fork until smooth. Adjust seasoning as needed.
  5. Pipe the filling: Transfer the yolk mixture to a piping bag or zip-top bag. Snip off the corner. Pipe the filling into each egg white half, mounding it slightly.
  6. Make the spiders: Cut each black olive in half lengthwise. Set aside the half with the hole (spider body). From the other half, cut 6 thin strips lengthwise to make spider legs. Place one olive half (hole side up) on each deviled egg. Arrange 8 thin olive strips around it to look like legs. Add two small olive slices or capers on top for eyes.
  7. Garnish and serve: Sprinkle a tiny bit of paprika over the top. Serve immediately or refrigerate until ready.

Notes

Use eggs that are at least a week old for easier peeling. Add a teaspoon of baking soda to the boiling water to help loosen shells. For the filling, don’t over-mash; use a fork instead of a food processor. You can hard-boil and peel the eggs a day ahead. Assemble the filling and spiders the day of serving for best presentation.

Nutrition

Keywords: deviled eggs, Halloween, spider, Greek yogurt, healthy, appetizer, party food, spooky

Find it online: https://evabake.com/lightened-up-spooky-spider-deviled-eggs-easy-halloween-recipe/