Description
Spooky Spider Deviled Eggs are the ultimate Halloween party snack—classic creamy deviled eggs topped with black olive ‘spiders’ for a creepy-cute twist. They’re easy, high-protein, naturally gluten-free, and guaranteed to wow your guests.
Ingredients
12 large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
Salt and black pepper to taste
Paprika, for garnish
1 can large black olives
Instructions
1. Place eggs in a pot in a single layer and cover with water. Bring to a boil, cover, remove from heat, and let sit 12 minutes.
2. Transfer eggs to an ice bath to cool completely. Peel under running water and pat dry.
3. Slice eggs in half lengthwise. Remove yolks into a bowl and place whites on a serving platter.
4. Mash yolks with a fork, then add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth.
5. Pipe or spoon filling back into egg whites. Sprinkle lightly with paprika.
6. Slice olives lengthwise for spider bodies. Cut thin strips for legs.
7. Assemble one body and eight legs on top of each deviled egg to create spiders.
Notes
Best served fresh. If making ahead, store filling and egg whites separately and assemble a few hours before serving.
Overcooking eggs causes green yolks—don’t skip the ice bath.
Use a sharp knife for slicing olive legs cleanly.
Greek yogurt or avocado can replace mayo. Yellow mustard or hot sauce can replace Dijon.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg