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Spooky Halloween Deviled Eggs with Black Olive Spiders

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These Spooky Halloween Deviled Eggs with Black Olive Spiders are genuinely delicious deviled eggs that happen to look like they crawled out of a haunted house. The creamy, tangy filling with a hint of mustard heat and smoked paprika is so good you’ll eat it with a spoon before the eggs even get filled.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup (80 ml) mayonnaise
  • 1 tablespoon (15 ml) yellow mustard
  • 1 tablespoon (15 ml) sweet pickle relish
  • 1 teaspoon (5 ml) white vinegar
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 1/8 teaspoon (0.5 g) black pepper
  • Smoked paprika (for garnish)
  • 1 can large black olives (about 24 olives)

Instructions

  1. Place the 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. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. While eggs sit, prepare an ice bath (large bowl with cold water and ice). After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let sit for at least 10 minutes.
  3. Peel the eggs: gently tap each egg on the counter to crack the shell all over, starting from the wider end. Run under cold water while peeling to remove stubborn bits.
  4. Slice each peeled egg in half lengthwise. Pop out the yolks into a small mixing bowl. Arrange the egg white halves on a serving platter, cut side up.
  5. Add mayonnaise, yellow mustard, sweet pickle relish, white vinegar, salt, and black pepper to the bowl with the yolks. Mash together with a fork until smooth and creamy. Taste and adjust seasoning if needed.
  6. Drain the can of black olives and pat dry. Set aside 12 whole olives for spider bodies. For the legs, slice the remaining 12 olives in half lengthwise, then cut each half into thin strips (3-4 strips per half).
  7. Spoon the filling into a piping bag or zip-top bag with a small corner snipped off. Pipe the filling into each egg white half, mounding slightly in the center.
  8. Place one whole olive in the center of each filled egg half (spider body). Arrange 8 olive leg strips around each body (4 on each side), pressing gently into the filling.
  9. Lightly sprinkle smoked paprika over the whole platter. Serve chilled or at room temperature.

Notes

For perfect hard-boiled eggs, use eggs that are at least a week old for easier peeling. Mash yolks while still warm for smoother filling. The olive spiders may soften if made ahead; add them just before serving for best presentation. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

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

Find it online: https://leilameals.com/spooky-halloween-deviled-eggs-with-black-olive-spiders/