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Spooky Halloween Deviled Eggs with Olive Spiders

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These spooky deviled eggs are topped with olive spiders for a creepy, kid-friendly Halloween appetizer. Creamy, tangy filling with a briny olive and crunchy almond combo makes them impossible to stop eating.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon pickle juice (or white vinegar)
  • 1/4 teaspoon salt (plus more for boiling water)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika (plus extra for garnish)
  • 1 can (6 ounces) large black olives (jumbo or colossal)
  • 1/4 cup slivered almonds (or sliced almonds broken in half lengthwise)

Instructions

  1. Boil the eggs: Place eggs in a single layer in a large pot, cover with cold water by 1 inch, add a generous pinch of salt. Bring to a full rolling boil over high heat, then cover, turn off heat, and let sit for exactly 12 minutes. Prepare an ice bath.
  2. Shock the eggs: Transfer eggs to ice bath using a slotted spoon. Let sit for at least 5 minutes (10 is better).
  3. Peel the eggs: Gently crack shells all over, then peel under a thin stream of cool water. Pat dry with paper towel.
  4. Halve the eggs and remove yolks: Slice each egg in half lengthwise. Pop yolks into a mixing bowl. Arrange whites on serving platter, cut side up.
  5. Make the filling: Add mayonnaise, Dijon mustard, pickle juice, salt, pepper, and paprika to the yolks. Mash with a fork until completely smooth. Adjust seasoning to taste.
  6. Fill the egg whites: Spoon filling into egg whites, dividing evenly. Mound slightly or pipe using a zip-top bag with corner snipped.
  7. Prepare the olive spiders: Drain olives and pat dry. For each spider, use 1 whole olive and 4 slivered almonds (each sliver makes one leg, 8 total per spider). Gently insert almond slivers into olive about halfway so they stick out on both sides. Pimento end should face forward like a red eye.
  8. Assemble the spiders on the eggs: Gently press one olive spider onto the center of each filled egg white. Legs should spread naturally over filling.
  9. Garnish and serve: Sprinkle extra paprika over top. Arrange on platter. Serve immediately or refrigerate up to 2 hours before serving.

Notes

For creamiest filling, use room-temperature ingredients. Press yolks through a fine-mesh sieve for extra silkiness. Make spiders with dry olives to prevent legs from sliding out. Make deviled eggs a day ahead but add spiders just before serving to keep almonds crunchy. Store leftovers in airtight container for up to 2 days; almonds soften after 24 hours.

Nutrition

Keywords: Halloween deviled eggs, spider deviled eggs, olive spiders, spooky appetizer, Halloween party food, easy Halloween recipe

Find it online: https://morselora.com/spooky-halloween-deviled-eggs-with-olive-spiders/