Spooky Olive Spider Deviled Eggs
These Spooky Olive Spider Deviled Eggs turn classic hard-boiled eggs into a fun Halloween treat. Creamy yolk filling topped with jumbo black olive spiders make this a spooky and delicious party hit.
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Servings: 12 deviled egg spiders
Calories: 160kcal
Ingredients
- 6 large eggs (hard-boiled)
- 3 tbsp mayonnaise (plus a little extra for the eyes)
- 1 tsp Dijon or yellow mustard
- 1 can (6 oz) pitted jumbo black olives
- Ground paprika (for dusting)
- Fresh chives, finely chopped (for garnish)
- Salt & pepper to taste
Instructions
- Make the Filling: Cut the hard-boiled eggs in half and remove the yolks. In a bowl, mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth and creamy. Spoon or pipe the mixture evenly into the egg white halves.
- Prepare the Olives: Slice 6 whole olives in half lengthwise to create 12 oval bodies. Slice the remaining olives crosswise into thin crescent shapes for the legs (8 legs per spider). Slice small rings from olive ends for the eyes.
- Assemble the Spiders: Place one olive half on top of each deviled egg for the body. Arrange 4 olive legs on each side, pressing gently into the filling. Add two small olive rings for eyes and a tiny dot of mayonnaise in the centers.
- Garnish & Serve: Dust with paprika, sprinkle with chopped chives, and serve immediately or refrigerate until ready to serve.
Notes
- Boiling Tips: Cook your eggs in boiling water for ten minutes, then plunge them straight into an ice bath so they peel smoothly.
- Olive Assembly: Pat your sliced olives with a paper towel before placing them on the eggs to stop them from sliding around.
- Serving Note: Serve these chilled right out of the fridge so the creamy filling stays firm and holds its shape on the tray.
Nutrition
Calories: 160kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g