Print

Best Easy Spooky Halloween Deviled Eggs with Creepy Olive Spiders

halloween deviled eggs - featured image
Print Recipe

These spooky Halloween deviled eggs with creepy olive spiders are a quick, easy, and crowd-pleasing appetizer perfect for last-minute Halloween parties. Made with simple ingredients, they feature a creamy, tangy filling topped with briny olive spiders for a fun and delicious treat.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 can (6 ounces) large black olives, pitted
  • 1/4 cup cream cheese, softened (optional)

Instructions

  1. Hard boil the eggs: Place eggs in a medium saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat. Cover, remove from heat, and let sit for exactly 12 minutes. Prepare an ice bath. Transfer eggs to ice bath using a slotted spoon and cool for at least 5 minutes.
  2. Peel the eggs: Gently tap each egg to crack the shell, roll between palms, and peel starting from the wider end. Rinse under cool water and pat dry.
  3. Slice and prepare the whites: Slice each egg in half lengthwise. Pop out yolks into a medium bowl. Arrange egg white halves on a serving platter, cut side up.
  4. Make the filling: To the yolks, add mayonnaise, yellow mustard, white vinegar, salt, black pepper, and cream cheese (if using). Mash with a fork until smooth and creamy. Taste and adjust seasoning.
  5. Fill the egg whites: Transfer filling to a piping bag or zip-top bag with corner snipped. Pipe filling into each egg white half, dividing evenly.
  6. Create the olive spiders: Drain olives and pat dry. Slice each olive in half lengthwise for bodies. Slice remaining olive halves lengthwise into thin strips for legs. On each egg half, arrange 4 olive strips as legs, then place one olive half on top for the body. Press gently.
  7. Garnish and serve: Lightly sprinkle paprika over the filled eggs (avoiding olive spiders if desired). Serve immediately or refrigerate until ready.

Notes

For best results, use eggs that are at least a week old for easier peeling. If filling is too thick, add a teaspoon of pickle juice or extra vinegar. If too thin, add more cream cheese or another yolk. Make an extra egg or two in case one cracks. Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition

Keywords: Halloween deviled eggs, spooky deviled eggs, olive spiders, Halloween appetizer, easy deviled eggs, last-minute Halloween recipe

Find it online: https://vexifood.com/best-easy-spooky-halloween-deviled-eggs-with-creepy-olive-spiders/