Print

Halloween Deviled Eggs with Olive Spiders

halloween deviled eggs with olive spiders - featured image
Print Recipe

These spooky deviled eggs are topped with olive spiders for a fun, kid-approved Halloween treat. Made with simple ingredients, they’re quick to prepare and perfect for parties.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle juice (from dill pickles)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (or smoked paprika)
  • 1 can (6 ounces) large black olives (pitted)
  • 1 can (4 ounces) sliced black olives

Instructions

  1. Place eggs in a single layer in a large saucepan. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then cover the pot and turn off the heat. Let sit for exactly 12 minutes.
  2. Prepare an ice bath in a large bowl. Transfer eggs to the ice bath using a slotted spoon. Let cool for at least 5 minutes.
  3. Gently tap each egg on the counter to crack the shell, then roll between palms to loosen. Peel under running cold water.
  4. Slice each peeled egg in half lengthwise. Pop yolks into a medium mixing bowl. Arrange egg white halves on a serving platter.
  5. Mash yolks with a fork until crumbly. Add mayonnaise, yellow mustard, pickle juice, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning.
  6. For the olive spiders: Slice large black olives in half lengthwise for spider bodies. Use sliced black olives for legs. For each spider, arrange 4 sliced olives as legs on an egg white half, then place one olive half (cut side down) on top.
  7. Spoon yolk mixture into a piping bag or zip-top bag. Snip off the corner (about 1/2 inch opening). Pipe filling into each egg white half, mounding slightly.
  8. Gently press one olive spider onto each filled egg. Sprinkle paprika over the platter. Serve chilled.

Notes

Use eggs at least a week old for easier peeling. For farm-fresh eggs, add a teaspoon of baking soda to the boiling water. The pickle juice adds a tangy brightness; substitute with white vinegar or lemon juice if needed. Boil and peel eggs up to 2 days ahead; assemble spiders and fill day of event for best texture. Store leftovers in an airtight container in the fridge for up to 2 days. Do not freeze.

Nutrition

Keywords: Halloween deviled eggs, olive spiders, spooky appetizer, kid-friendly Halloween, easy Halloween recipe

Find it online: https://novanosh.com/halloween-deviled-eggs-with-olive-spiders-easy-kid-approved-recipe/