Spooky Spider Deviled Eggs (Printable)

Eggs dressed with tangy filling and olive spiders. Great for festive snacking or Halloween-inspired spreads.

# Components:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - Freshly ground black pepper, to taste
07 - 1/8 teaspoon smoked paprika, plus extra for garnish

→ Decoration

08 - 12 large black olives, pitted

# Method:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and allow eggs to stand for 10 minutes.
02 - Drain hot water and rinse eggs under cold running water until completely cool. Peel shells carefully to avoid tearing the egg whites.
03 - Using a sharp knife, slice each egg in half lengthwise. Gently remove yolks and transfer to a mixing bowl. Reserve the egg white halves.
04 - Mash cooked yolks thoroughly with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black pepper, and smoked paprika until the mixture is creamy and smooth.
05 - Evenly spoon or pipe the yolk mixture into the hollowed egg whites, mounding slightly for presentation.
06 - Slice each olive in half. Use one half as a spider body and slice the other half into thin strips to form legs.
07 - Place one olive half body atop each filled egg. Arrange three to four olive leg strips on each side of the body to resemble spider legs.
08 - Lightly dust eggs with additional smoked paprika for garnish. Chill until serving.

# Expert Advice:

01 -
  • Uses simple ingredients you likely already have in your fridge and pantry
  • Turns ordinary deviled eggs into a themed party centerpiece
  • Quick to prep and assemble so you can focus on enjoying the festivities
  • Naturally gluten-free and vegetarian making them great for mixed groups
02 -
  • Naturally gluten free and vegetarian
  • Fresh olives make a big difference in presentation and taste
03 -
  • Use a piping bag for the filling if you want bakery style swirls and a tidy look
  • Always check your eggs for cracks before boiling so you avoid leaking whites
  • Slice olives carefully with a sharp small knife for the neatest spider legs and bodies
  • If serving outdoors keep eggs chilled on a tray set over ice packs especially at warm fall parties

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