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Spooky Easy Spider Deviled Eggs: Best Halloween Appetizer

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These Spooky Easy Spider Deviled Eggs are the perfect Halloween appetizer—creepy, delicious, and surprisingly simple to make. With a creamy filling and olive spiders, they’re guaranteed to be the hit of any party.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika for garnish
  • 1 can large black olives (pitted)

Instructions

  1. Place 12 eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. While eggs cook, fill a large bowl with ice water. Transfer eggs to ice bath immediately after 12 minutes. Let chill for at least 10 minutes.
  3. Gently tap each egg to crack the shell all over, then peel under running cold water. Pat dry with paper towels. Slice each egg in half lengthwise. Pop yolks into a medium mixing bowl and arrange whites on a serving platter, cut side up.
  4. Add mayonnaise, mustard, vinegar, salt, and pepper to the bowl with yolks. Mash with a fork until smooth, then stir until creamy with no lumps. Adjust seasoning if needed. Filling should be thick enough to hold its shape when piped.
  5. Drain olives and pat dry with paper towels. For each spider, use one whole olive for the body and half an olive cut lengthwise into thin strips (4-5 strips per half) for legs. You need 8 legs per spider.
  6. Spoon filling into a piping bag or zip-top bag. If using a zip-top bag, squeeze filling into one corner, twist the top, and snip off about 1/4 inch from the corner. Pipe filling into each egg white half, creating a mound that rises above the edge.
  7. Place one whole olive on top of the filling in the center of each egg. Gently press down. Arrange 8 olive leg strips around the olive—4 on each side—sticking out like spider legs.
  8. Lightly dust eggs with paprika using a small sieve or pinch of fingers. Serve immediately or refrigerate until ready to serve.

Notes

Use eggs that are at least a week old for easier peeling. Blot olives dry before cutting to prevent legs from sliding off. For make-ahead: boil and peel eggs up to 3 days ahead, make filling a day ahead, and assemble day of party. If filling is too runny, add another yolk; if too stiff, add a splash of vinegar or mayo.

Nutrition

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

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