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Spooky Spider Deviled Eggs: Easy Halloween Appetizer

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These spooky spider deviled eggs are a creepy and delicious Halloween appetizer made with simple ingredients like eggs, mayonnaise, mustard, paprika, and black olives. They look impressive but come together in under 30 minutes, perfect for any Halloween party.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika, plus more for dusting
  • 1 can (6 ounces) large black olives, whole and pitted
  • Optional: 1 tablespoon pickle relish
  • Optional: Fresh chives or parsley for garnish

Instructions

  1. Boil the eggs: Place the 12 eggs in a large pot in a single layer. Cover them with cold water by about an inch. Bring the water to a full rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let it sit for exactly 12 minutes.
  2. Ice bath: While the eggs are sitting, fill a large bowl with ice and cold water. As soon as the 12 minutes are up, transfer the eggs to the ice bath using a slotted spoon. Let them sit for at least 10 minutes.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell all over. Start peeling from the wider end where the air pocket is. Run the egg under cold water while peeling to help remove stubborn shell pieces.
  4. Slice the eggs: Using a sharp knife, slice each egg in half lengthwise. Wipe the knife clean between cuts to keep the edges neat. Gently pop out the yolks into a medium bowl. Arrange the egg white halves on your serving platter.
  5. Make the filling: Add the mayonnaise, yellow mustard, white vinegar, salt, black pepper, and 1/2 teaspoon paprika to the bowl with the yolks. Mash everything together with a fork until smooth. Taste and adjust seasoning if needed. Add pickle relish if using.
  6. Fill the eggs: Transfer the filling to a piping bag fitted with a star tip, or snip the corner off a zip-top bag. Pipe the filling into each egg white half, mounding it slightly.
  7. Prepare the spider bodies: Drain the black olives and pat them dry with paper towels. For each spider, you will need one whole olive for the body and half an olive sliced into legs. Slice 6 olives in half lengthwise. Then slice each half into thin strips to create the legs (4 to 5 thin strips per half).
  8. Assemble the spiders: Place one whole olive on top of each filled egg, positioning it slightly off-center toward one end. Arrange 8 olive leg strips on each side of the body, pushing them gently into the filling so they stay in place.
  9. Dust with paprika: Place a small amount of paprika in a fine mesh strainer. Hold the strainer over the platter of eggs and gently tap the side to dust the paprika evenly over everything.
  10. Chill and serve: Refrigerate the spooky spider deviled eggs for at least 30 minutes before serving. They can be made up to 24 hours in advance.

Notes

Use eggs that are at least a week old for easier peeling. For the olive legs, press them gently into the filling to keep them in place. Pat olives dry before slicing to prevent sliding. The paprika dusting creates a creepy, dusty look. These can be made up to 24 hours in advance.

Nutrition

Keywords: Halloween appetizer, deviled eggs, spider deviled eggs, easy Halloween recipe, creepy appetizer, black olive spider, party appetizer

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