Print

Cozy Halloween Deviled Eggs with Olive Spiders

Halloween deviled eggs with olive spiders - featured image
Print Recipe

These creepy-cute deviled eggs feature creamy, tangy filling topped with olive spiders. Perfect for Halloween parties, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt (fine sea salt)
  • 1/8 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon paprika (plus extra for garnish; smoked paprika adds depth)
  • 1/8 teaspoon garlic powder (optional)
  • 24 large black olives (pitted, for spider bodies)
  • 24 small black olives (for spider heads)
  • 1 tablespoon ranch dressing (secret ingredient)

Instructions

  1. Hard-boil the eggs: Place 12 large eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover, turn off heat, and let sit for exactly 12 minutes. Prepare an ice bath in a large bowl.
  2. Cool the eggs: Transfer eggs to the ice bath using a slotted spoon. Let sit for at least 10 minutes to stop cooking and make peeling easier.
  3. Peel and halve the eggs: Gently tap each egg to crack the shell, roll between palms to loosen, and peel under running cold water. Pat dry, then slice each in half lengthwise. Wipe knife clean between cuts.
  4. Remove the yolks: Gently pop yolks into a small mixing bowl. Arrange egg white halves on a serving platter (24 boats).
  5. Make the filling: Mash yolks with a fork until crumbly. Add mayonnaise, yellow mustard, white vinegar, salt, pepper, paprika, garlic powder, and ranch dressing. Mix until smooth and creamy. Taste and adjust seasoning.
  6. Prepare the olive spiders: Slice each large olive in half lengthwise without cutting all the way through (to create a slit for legs). Cut small olives into thin strips (4-6 per olive) for legs. Set aside small olives for heads.
  7. Assemble the spiders: Place one large olive half on each filled egg white, slit side down. Insert 4 olive strips on each side for legs. Place a small olive on top for the head. Press gently.
  8. Pipe the filling: Spoon yolk mixture into a zip-top bag, squeeze out air, snip a small corner. Pipe filling into each egg white half, filling generously so it comes slightly above the rim.
  9. Top with spiders: Gently place one assembled spider on each filled egg half. Press down just enough to secure.
  10. Garnish and serve: Sprinkle a light dusting of paprika over each egg. Serve immediately or refrigerate until ready.

Notes

Use older eggs (1-2 weeks old) for easier peeling. Don’t overmix the filling to avoid a greasy texture. For a shortcut, use pre-sliced olives for legs. Filling will be soft at room temperature; refrigerate at least 30 minutes before serving if making ahead. Can boil and peel eggs up to 3 days in advance; make filling 2 days ahead. Assemble spiders and fill eggs on serving day for best texture.

Nutrition

Keywords: Halloween deviled eggs, olive spiders, creepy appetizers, Halloween party food, deviled eggs recipe, easy Halloween recipe

Find it online: https://juliamadeit.com/cozy-halloween-deviled-eggs-with-olive-spiders-easy-recipe/