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Spooky Deviled Eggs: Easy Black Olive Spider Recipe

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These spooky deviled eggs with black olive spiders are a fun and delicious Halloween appetizer. Creamy, tangy filling topped with briny olive spiders makes them a crowd-pleaser that’s quick and easy to prepare.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika (plus extra for garnish)
  • 1 can (6 ounces) large black olives

Instructions

  1. Place the 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. Once boiling, cover the pot, turn off the heat, and let the eggs sit for exactly 10 minutes.
  2. While the eggs are sitting, fill a bowl with ice and cold water. Transfer the eggs to the ice bath using a slotted spoon and let them chill for at least 5 minutes.
  3. Gently tap each egg on the counter to crack the shell, then roll between your palms to loosen the shell. Peel starting from the wider end. Rinse peeled eggs under cold water.
  4. Slice each egg in half lengthwise. Pop out the yolks into a mixing bowl. Arrange the egg white halves on a serving platter, cut side up.
  5. Add mayonnaise, mustard, vinegar, salt, pepper, and paprika to the bowl with the yolks. Mash together with a fork until completely smooth. Taste and adjust seasoning.
  6. Spoon the filling into the egg white halves. For a fancier look, transfer filling to a piping bag or Ziploc bag with the corner snipped off and pipe it in.
  7. Drain the olives and pat dry with paper towels. For each spider, use one whole olive for the body and half an olive sliced into thin strips for the legs. Slice the half olive lengthwise into 4 thin strips, then cut each strip in half to make 8 legs.
  8. Place one whole olive on top of each deviled egg for the spider body. Arrange the 8 thin olive strips around the body for legs. Press them gently into the filling.
  9. Sprinkle a little extra paprika over the eggs for color. Serve immediately or refrigerate until ready to eat.

Notes

For perfect hard-boiled eggs, use slightly older eggs for easier peeling. Pat olives dry before slicing to prevent slipping. Assemble spiders just before serving to prevent olive legs from drying out. Serve cold; do not reheat.

Nutrition

Keywords: spooky deviled eggs, black olive spiders, Halloween appetizer, deviled eggs recipe, easy Halloween recipe

Find it online: https://sofiaspice.com/spooky-deviled-eggs-easy-black-olive-spider-recipe/