Print

Best Easy Spooky Spider Deviled Eggs Recipe for Halloween

spooky spider deviled eggs - featured image
Print Recipe

Turn classic deviled eggs into creepy-crawly spiders for Halloween with just eggs, black olives, and pantry staples. This budget-friendly, kid-approved recipe comes together in under 30 minutes and is naturally gluten-free.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 tablespoon pickle juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 can (6 ounces) whole pitted black olives
  • 1 tablespoon olive oil (optional, for brushing)

Instructions

  1. Place the 12 eggs in a large saucepan in a single layer. Cover with cold water, about an inch above the tops of the eggs.
  2. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  3. Prepare an ice bath with cold water and ice. Transfer eggs to the ice bath using a slotted spoon and let cool for at least 5 minutes.
  4. Peel the eggs under running cold water. Slice each egg in half lengthwise and pop the yolks into a medium mixing bowl. Place the egg white halves on a serving platter.
  5. To the yolks, add mayonnaise, yellow mustard, pickle juice, salt, and pepper. Mash with a fork until smooth and creamy. Taste and adjust seasoning.
  6. Spoon the filling into a piping bag or zip-top bag. Snip off the corner and pipe the filling into each egg white half. Sprinkle with paprika.
  7. Drain and pat dry the black olives. Select 24 olives for spider bodies. Slice the remaining olives into thin rounds (about 1/8 inch thick) to make 96 leg slices.
  8. For each spider, place one whole olive on top of a deviled egg, centered on the filling. Arrange four olive slices around it as legs—two on each side, slightly angled.
  9. If desired, lightly brush the olive spiders with olive oil for a shiny look. Refrigerate for at least 30 minutes before serving.

Notes

For easier peeling, add a teaspoon of baking soda to the water before boiling. Use older eggs (bought a week ahead) for cleaner peeling. If olive legs won’t stay, use a tiny dab of filling as ‘glue’. Make filling up to 2 days ahead; assemble spiders no more than 4 hours before serving. For a spicier version, add 1/2 teaspoon sriracha or chipotle powder to the filling.

Nutrition

Keywords: Halloween deviled eggs, spider deviled eggs, spooky deviled eggs, Halloween appetizer, easy Halloween recipe, gluten-free Halloween, kid-friendly Halloween

Find it online: https://cookluma.com/best-easy-spooky-spider-deviled-eggs-recipe-for-halloween/