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Halloween Deviled Eggs with Olive Spiders

Halloween Deviled Eggs with Olive Spiders - featured image
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These Halloween deviled eggs with olive spiders are the easiest way to turn a classic appetizer into something that makes people stop and smile. The creamy, tangy filling gets a smoky kick from paprika, and the black olive spiders are just plain fun to make.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika (divided)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon pickle juice
  • 1 can (6 ounces) large pitted black olives

Instructions

  1. Boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a full rolling boil over high heat (8-10 minutes). Cover, turn off heat, and let sit for exactly 12 minutes. Prepare an ice bath.
  2. Cool and peel: Transfer eggs to ice bath for at least 10 minutes. Tap each egg to crack shell, then peel under running cold water.
  3. Prepare egg whites: Slice each egg in half lengthwise. Remove yolks to a small bowl. Arrange egg white halves on a serving platter cut-side up.
  4. Make the filling: Mash yolks with a fork until fine crumbs. Add mayonnaise, yellow mustard, 1/2 teaspoon smoked paprika, garlic powder, salt, pepper, and pickle juice. Stir until smooth and creamy. Adjust seasoning to taste.
  5. Fill the egg whites: Spoon filling into a piping bag or zip-top bag. Snip off 1/4 inch from tip. Pipe filling generously into each egg white half.
  6. Make the olive spiders: Drain olives and pat dry. For each spider, use one whole olive for the body and half of another olive sliced lengthwise into 4 thin strips for legs. Place whole olive on each filled egg, arrange 4 strips on each side for legs, pressing gently into filling.
  7. Garnish and serve: Sprinkle remaining 1/2 teaspoon smoked paprika over eggs. Serve immediately or refrigerate until ready.

Notes

Use older eggs for easier peeling. Do not overmix the filling to prevent separation. For best results, chill olives for 5 minutes before slicing for cleaner cuts. Assemble spiders just before serving to prevent legs from drying out. The flavors improve after a few hours in the fridge.

Nutrition

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

Find it online: https://tablemira.com/halloween-deviled-eggs-with-olive-spiders-easy-and-best-recipe/