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Spider Deviled Eggs Recipe

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These Spider Deviled Eggs are a fun and spooky twist on the classic deviled eggs, perfect for Halloween parties or themed gatherings. Creamy, tangy egg yolk filling is topped with black olive spiders, complete with adorable candy eyes for a festive touch.

Ingredients

Egg Filling

  • 6 large hard-boiled eggs, peeled
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Pinch of salt
  • Black pepper, to taste

Spider Decoration

  • 24 whole black olives, pitted
  • 24 tiny candy eyes (optional)

Instructions

  1. Prepare the egg yolk filling: Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and mash them thoroughly with a fork until finely crumbled. Add the mayonnaise, Dijon mustard, a pinch of salt, and black pepper to taste. Mix the ingredients until smooth and well combined. For an extra creamy texture, pulse the mixture in a food processor.
  2. Stabilize the egg whites: If necessary, trim a very thin slice from the bottom of each egg white half so that it sits flat and doesn’t slide on the serving plate. Arrange the egg white halves on a serving plate with a raised rim.
  3. Fill the egg whites: Spoon or pipe the yolk mixture evenly back into each egg white half, filling each cavity completely.
  4. Form the spider bodies and legs: Cut 6 black olives in half lengthwise to create 12 olive halves for the spider bodies. Next, slice another 12 olives in half lengthwise, then cut each half into 4 thin half-moon slices, resulting in 96 slices total to use as spider legs (8 legs per spider). Place one olive half in the center of the filling on each egg half.
  5. Arrange the spider legs: On each side of the olive body, place 4 thin olive slices to represent the spider’s legs, carefully positioning them to mimic spider anatomy.
  6. Finish and store: Refrigerate the deviled eggs until ready to serve, covering them with plastic wrap or storing in an airtight container to maintain freshness. Shortly before serving, attach tiny candy eyes to each olive spider body for a cute and spooky effect, if desired.

Notes

  • You can substitute mayonnaise with Greek yogurt for a lighter filling.
  • Dijon mustard can be replaced with yellow mustard for a milder flavor.
  • Use pitted black olives to make assembly easier.
  • Candy eyes are optional but add a fun decorative touch suitable for kids and parties.
  • For extra smooth egg yolk filling, pulse in a food processor.

Find it online: https://lauracooks.com/spider-deviled-eggs-recipe/