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Cozy Spider Deviled Eggs: Best Easy Halloween Recipe

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These creamy, smoky deviled eggs are topped with olive spiders for a fun and festive Halloween treat. They come together in under 30 minutes with simple ingredients and are always a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 teaspoon yellow mustard
  • 1 tablespoon pickle juice (dill preferred)
  • 1/2 teaspoon smoked paprika, plus more for garnish
  • Salt and black pepper to taste
  • 1 can whole pitted black olives (large, firm)
  • Fresh chives or parsley (optional, for garnish)

Instructions

  1. Place 12 large eggs in a single layer in a medium 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.
  2. While eggs sit, prepare a large bowl of ice water. Transfer eggs to ice water with a slotted spoon and let chill for at least 10 minutes.
  3. 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 each egg in half lengthwise with a sharp knife. Pop yolks into a small mixing bowl. Arrange white halves on a serving platter, cut side up.
  5. Mash yolks with a fork until crumbly. Add mayonnaise, mustard, pickle juice, smoked paprika, and a pinch of salt and pepper. Mix until smooth and creamy. Adjust seasoning to taste.
  6. Spoon or pipe the filling into the egg white halves. For a rustic look, use a spoon; for a fancier look, use a piping bag with a star tip.
  7. Drain olives. Cut one olive in half crosswise. One half becomes the spider body. From the other half, cut 8 thin slices lengthwise for legs. Repeat with remaining olives.
  8. Place one olive half (body) on the filling in the center of each egg. Arrange 4 leg slices on each side, pressing gently into the filling.
  9. Sprinkle with smoked paprika and garnish with chives or parsley if desired. Serve immediately or refrigerate until ready to serve.

Notes

Use eggs that are at least a week old for easier peeling. For a plant-based version, use vegan mayonnaise and a flax egg substitute. Substitute pickle juice with apple cider vinegar if needed. The filling can be made a day ahead; assemble and add spiders just before serving. For food safety, do not leave out at room temperature for more than 2 hours.

Nutrition

Keywords: deviled eggs, Halloween, spider, appetizer, party food, easy, smoky, paprika, olive

Find it online: https://leilameals.com/cozy-spider-deviled-eggs-best-easy-halloween-recipe/