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Easy Spooky Halloween Deviled Eggs with Black Olives

Easy Spooky Halloween Deviled Eggs with Black Olives - featured image
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These spooky spider deviled eggs are the perfect Halloween appetizer—creepy, delicious, and surprisingly simple to make. With a creamy smoked paprika filling and black olive legs, they’re guaranteed to be the hit of any party.

Ingredients

Scale
  • 12 large eggs (at least a week old for easier peeling)
  • 1/3 cup mayonnaise (full-fat, such as Duke’s or Hellmann’s)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon smoked paprika (plus more for garnish)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 can (about 6 oz) whole pitted black olives

Instructions

  1. Place the eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Bring to a full rolling boil over high heat, then immediately turn off the heat, cover the pot, and let sit for exactly 12 minutes.
  2. While the eggs sit, prepare a large bowl of ice water. Transfer the eggs to the ice bath using a slotted spoon and let cool for at least 10 minutes to stop cooking and make peeling easier.
  3. Gently tap each egg on the counter to crack the shell all over. Peel starting from the wider end, running under cold water if needed to help remove the shell. Pat dry.
  4. Slice each egg in half lengthwise, wiping the knife clean between cuts. Gently pop the yolks into a small mixing bowl. Arrange the egg white halves on a serving platter, cut side up. If they wobble, slice a tiny sliver off the bottom to stabilize.
  5. Add the mayonnaise, mustard, apple cider vinegar, smoked paprika, salt, and pepper to the yolks. Mash with a fork until smooth and creamy. Taste and adjust seasoning if needed. If the filling is too soft, chill for 10-15 minutes.
  6. Drain the olives and pat dry. Slice crosswise into thin rounds (about 1/8 inch thick). You’ll need 4 rounds per spider (2 for body, 2 for head). Cut remaining olive pieces into thin strips for legs (8 per spider).
  7. Spoon or pipe the filling into each egg white half. Place 2 olive rounds side by side on the filling for the spider body, then 2 smaller rounds above for the head. Arrange 8 thin olive strips coming out from the sides of the body as legs, pressing gently into the filling.
  8. Lightly dust the assembled eggs with smoked paprika for a creepy effect. Serve immediately or refrigerate until ready to serve. Best eaten within a few hours of assembly.

Notes

For best results, use eggs that are at least a week old for easier peeling. The 12-minute rest method after boiling yields perfect yellow yolks without a green ring. If the filling is too soft, chill it for 15 minutes before piping to help the olive legs stay in place. You can boil and peel eggs up to 2 days ahead and make the filling a day ahead, but assemble the spiders no more than a few hours before serving to prevent olives from drying out. For a spooky presentation, arrange on a dark platter or bed of shredded lettuce.

Nutrition

Keywords: Halloween deviled eggs, spider deviled eggs, spooky appetizer, Halloween party food, black olive deviled eggs, easy Halloween recipe

Find it online: https://spoonluma.com/easy-spooky-halloween-deviled-eggs-with-black-olives/