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Easy Lighter Spooky Spider Deviled Eggs Recipe

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These lighter spooky spider deviled eggs are a fun and healthy Halloween appetizer made with Greek yogurt and mayonnaise for a creamy, tangy filling. Topped with olive spiders, they’re a crowd-pleasing treat that’s quick to prepare and perfect for parties.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika, plus extra for garnish
  • 12 black olives, whole and pitted
  • Fresh chives or parsley, chopped (optional, for garnish)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes. Meanwhile, prepare a large bowl of ice water.
  2. Shock the eggs: After 12 minutes, transfer eggs to the ice water bath using a slotted spoon. Let sit for at least 5 minutes to stop cooking and make peeling easier.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Start peeling from the wider end. Rinse under cold water to remove shell fragments. Pat dry.
  4. Slice the eggs: Using a sharp knife, slice each egg in half lengthwise. Pop out the yolks into a small mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Make the filling: Add Greek yogurt, mayonnaise, yellow mustard, salt, pepper, and paprika to the bowl with the yolks. Mash together with a fork until smooth and creamy, about 2 minutes. Taste and adjust seasoning.
  6. Fill the eggs: Spoon filling into a piping bag fitted with a star tip, or snip the corner off a zip-top bag. Pipe filling into each egg white half, mounding slightly. Alternatively, use two small spoons.
  7. Make the spider legs: Slice each black olive in half lengthwise. Then slice each half into thin strips lengthwise (4 to 5 strips per half) to create spider legs. You should get about 24 legs total.
  8. Assemble the spiders: Place one whole olive on top of a filled egg half to form the spider’s body. Arrange 8 olive strips around it (4 on each side) to look like legs. Press gently into the filling. Repeat for all 6 spiders.
  9. Garnish and serve: Sprinkle a light dusting of paprika over the eggs. Add chopped chives or parsley if desired. Serve immediately or refrigerate until ready to serve.

Notes

For easier peeling, use eggs that are at least a week old. The 12-minute off-heat method prevents green rings around the yolks. The filling gets more flavorful after sitting overnight. Add olive spiders just before serving to keep them fresh.

Nutrition

Keywords: spider deviled eggs, Halloween appetizer, healthy deviled eggs, Greek yogurt deviled eggs, spooky eggs, easy Halloween recipe

Find it online: https://ariaappetite.com/easy-lighter-spooky-spider-deviled-eggs-recipe/