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Spooky Halloween Deviled Eggs with Olive Spiders

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These spooky deviled eggs topped with olive spiders are a quick and easy Halloween party appetizer that looks impressive but comes together in under 25 minutes. Perfect for last-minute celebrations, they’re naturally gluten-free and always a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon yellow mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika (plus extra for garnish)
  • 1 can (6 ounces) large pitted black olives
  • 1 jar (2.25 ounces) sliced pimento-stuffed green olives
  • 1 tablespoon olive oil (for brushing olives)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, turn off heat, and let sit for exactly 12 minutes.
  2. Prepare an ice bath: While eggs cook, fill a large bowl with ice and water. Transfer eggs to ice bath using a slotted spoon and let sit for at least 5 minutes.
  3. Peel eggs: Gently tap each egg to crack the shell, roll between palms, and peel starting from the wider end. Rinse under cold water if needed.
  4. Slice and scoop: Slice each egg in half lengthwise. Remove yolks to a mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Make the filling: Add mayonnaise, mustard, vinegar, salt, pepper, and paprika to the yolks. Mash with a fork until smooth. Taste and adjust seasoning.
  6. Fill the eggs: Transfer filling to a piping bag or zip-top bag. Snip off a 1/2-inch corner and pipe filling into each egg white half, mounding slightly.
  7. Prepare olive spiders: Drain black olives and pat dry. For each spider, slice a black olive lengthwise from top to bottom, making 4 cuts on each side to create 8 legs, leaving the center intact. Fan out the legs.
  8. Assemble spiders: Place one black olive spider on each filled egg. Press two green olive slices into the top of the black olive for eyes, with pimento facing forward.
  9. Final touches: Brush olive spiders lightly with olive oil for shine. Sprinkle paprika over exposed yolk filling around each spider.
  10. Chill before serving: Refrigerate for at least 30 minutes before serving. Can be made up to 24 hours ahead; cover loosely with plastic wrap.

Notes

Use eggs that are at least a week old for easier peeling. For the olive spiders, use a very sharp knife and refrigerate olives for 15 minutes before cutting if they are too soft. The filling can be made 2 days ahead and stored in a piping bag in the fridge. Assemble spiders and fill eggs no more than 24 hours before serving for best texture.

Nutrition

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

Find it online: https://flurpchef.com/spooky-halloween-deviled-eggs-with-olive-spiders/