Ready to spook up your snack table? These Spider Deviled Eggs are a creepy-cute twist on a classic, perfect for Halloween parties or just a fun way to enjoy deviled eggs. They’re surprisingly simple to make and always a hit!
Key Ingredients & Substitutions:
- Eggs: Fresh large eggs work best for easy peeling.
- Mayonnaise: Full-fat mayo gives the creamiest filling. Vegan mayo can be used for a plant-based version.
- Mustard: Yellow mustard is traditional, but Dijon adds a little kick.
- Paprika: Smoked paprika adds a lovely flavor, but regular sweet paprika is fine too.
- Black Olives: The star of our spider design! Kalamata olives can work in a pinch, but black olives give the best contrast.
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/4 teaspoon paprika (plus extra for garnish)
- 3-4 black olives, pitted
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 12 halves
- Tools Needed: Large pot, mixing bowl, piping bag or zip-top bag, sharp knife.
Step-by-Step Instructions:
1. Boil the Eggs
Carefully place your eggs in a single layer in a large pot. Cover them with cold water by about an inch. Bring the water to a rolling boil, then immediately turn off the heat, cover the pot, and let sit for 10 minutes.
2. Chill and Peel
After 10 minutes, transfer the eggs to an ice bath (a bowl of ice water) to stop the cooking process. Let them cool for at least 5 minutes. Once cool, gently peel the eggs under cold running water for easier removal.
3. Prepare the Egg Yolks
Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl. Place the egg white halves on a serving platter.
4. Make the Creamy Filling
To the bowl with the yolks, add the mayonnaise, mustard, salt, black pepper, and paprika. Mash everything together with a fork until smooth and creamy. Taste and adjust seasonings if needed.
5. Pipe the Filling
Spoon the yolk mixture into a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off). Pipe the creamy filling generously back into the hollows of the egg white halves.
6. Create the Spiders
Take your pitted black olives and slice each in half lengthwise. Place one half on top of each deviled egg to form the “body” of the spider.
7. Add the Spider Legs
Slice the remaining olive halves into very thin strips to create the spider’s legs. Carefully arrange four “legs” on each side of the olive body on the deviled egg. You can use a toothpick to help position them.
8. Garnish and Serve
Lightly sprinkle a little extra paprika over the spider deviled eggs for a pop of color. Now they’re ready to be the star of your spooky spread!
Storage Instructions:
Spider deviled eggs are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, consider assembling the spiders just before serving to keep the olives from drying out.
Frequently Asked Questions (FAQ):
- Can I make deviled eggs ahead of time?
Yes, you can boil and peel the eggs, and prepare the filling up to a day in advance. Store egg whites and filling separately in airtight containers in the fridge, then assemble just before serving. - Why are my eggs hard to peel?
Older eggs tend to peel easier than very fresh eggs. Adding a pinch of baking soda to the boiling water can also sometimes help. - What if I don’t have a piping bag?
A zip-top bag with a corner snipped off works perfectly! You can also just spoon the filling into the egg whites for a rustic look. - Can I add other flavors to the filling?
Absolutely! A dash of pickle relish, hot sauce, or a sprinkle of chives can all be delicious additions to the spider deviled eggs. - How do I get my egg yolks perfectly centered?
Storing eggs on their side for a day or two before boiling can sometimes help center the yolk. - Are these spicy?
No, this recipe is mild. If you want a kick, add a dash of hot sauce or a pinch of cayenne pepper to the filling.