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Halloween Spider Deviled Eggs: Easy & Creepy Recipe

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These spider deviled eggs are creepy, cute, and delicious—perfect for Halloween parties. With a creamy filling and olive spiders, they’re a crowd-pleaser that’s quick and easy to make.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon smoked paprika (plus more for garnish)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 can (6 ounces) large pitted black olives
  • Optional: Fresh chives or parsley for garnish

Instructions

  1. Boil the eggs: Place 12 eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Cover, remove from heat, and let sit for exactly 12 minutes. Transfer eggs immediately to a bowl of ice water and let sit for at least 10 minutes.
  2. Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Start peeling from the wider end. Rinse under cold water to remove shell fragments.
  3. Slice the eggs in half: Using a sharp knife, slice each peeled egg lengthwise. Gently pop out the yolks into a mixing bowl.
  4. Make the filling: Add mayonnaise, Dijon mustard, smoked paprika, salt, and pepper to the yolks. Mash together with a fork until completely smooth. Taste and adjust seasoning.
  5. Pipe the filling: Spoon filling into a piping bag or zip-top bag. If using a zip-top bag, squeeze into one corner and snip off about 1/2 inch from the tip. Pipe filling into each egg white half, dividing evenly.
  6. Prepare the olives: Drain olives and pat dry. For each spider, use one whole olive for the body and one olive cut into thin rings (about 1/8 inch thick) for the legs. Cut each ring in half to create two half-moon shapes.
  7. Assemble the spiders: Place one whole olive on top of a filled egg white, slightly off-center. Arrange 8 half-moon olive pieces around the body (4 on each side) to create legs. Repeat for all 24 eggs.
  8. Garnish and serve: Lightly sprinkle finished eggs with smoked paprika. If using, scatter fresh chives or parsley around the platter. Serve immediately or refrigerate until ready to serve.

Notes

For best peeling, use eggs that are at least a week old. Add a teaspoon of baking soda to the water before boiling to make peeling easier. The filling can be made a day ahead and stored in a piping bag in the fridge. Assemble spiders just before serving to keep olives fresh.

Nutrition

Keywords: Halloween, deviled eggs, spider, appetizer, party, easy, creepy, festive

Find it online: https://tastytuck.com/halloween-spider-deviled-eggs-easy-and-creepy-recipe/