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Light & Spooky Deviled Eggs with Olive Spiders: Easy Halloween Appetizer

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These deviled eggs are transformed into creepy-crawly spiders using black olives, making them the perfect last-minute Halloween appetizer that looks impressive but comes together in under 25 minutes.

Ingredients

Scale
  • 12 large eggs (hard-boiled and peeled)
  • 1/4 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika (for garnish)
  • 1 can (6 oz) large black olives (for spider bodies)
  • 1 can (6 oz) sliced black olives (for spider legs)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for exactly 12 minutes. Transfer to an ice water bath and cool completely (at least 10 minutes).
  2. Peel and halve the eggs: Gently crack eggs and peel under running cold water. Pat dry, slice each egg in half lengthwise, and pop yolks into a small bowl. Arrange whites on a serving platter cut-side up.
  3. Make the filling: Add mayonnaise, Greek yogurt, Dijon mustard, white vinegar, salt, and pepper to the yolks. Mash with a fork until smooth and creamy. Taste and adjust seasoning if needed.
  4. Prepare the spiders: Drain whole black olives (bodies). For legs, use pre-sliced olives or slice whole olives into thin rounds and cut each round in half. You’ll need 8 leg pieces per spider.
  5. Fill the eggs: Spoon filling into a piping bag or zip-top bag, snip the corner, and pipe a generous swirl into each egg white half.
  6. Assemble the spiders: Gently press a whole olive (body) into the center of the filling on each egg. Insert 4 olive slices on each side of the body to create legs, angling them slightly forward and back.
  7. Garnish and serve: Lightly dust eggs with paprika using a fine-mesh strainer. Serve immediately or refrigerate until ready to serve.

Notes

Use older eggs (at least a week old) for easier peeling. For dairy-free, swap Greek yogurt with extra mayo or dairy-free yogurt. The eggs taste even better the next day. Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition

Keywords: Halloween appetizer, deviled eggs, olive spiders, spooky eggs, easy Halloween recipe, party appetizer, creepy crawly eggs

Find it online: https://ariaappetite.com/light-and-spooky-deviled-eggs-with-olive-spiders-easy-halloween-appetizer/