Spooky Spider Deviled Eggs
A classic savory party staple transformed into creepy crawling critters. These deviled eggs feature a creamy, tangy yolk filling piped into tender egg whites, topped with black olives creatively sliced to resemble large black spiders. They are low-carb, easy to eat while standing, and always the first thing to disappear at a Halloween gathering.
Equipment
- 1 Large pot For boiling the eggs.
- 1 Medium Bow For holding the ice water bath.
- 1 mixing bowl For mixing the yolk filling.
- 1 Chef's knife For cutting eggs in half.
- 1 Paring Knife Essential for slicing olives into tiny "legs."
- 1 Fork or potato masher For smashing the yolks until smooth.
- 1 Piping Bag Or a Ziploc bag with the corner snipped (makes filling easier).
Ingredients
- 12 . Whole . Large Eggs . Older eggs peel easier
- 1/2 . Cup . Mayonnaise . Full fat preferred for taste
- 2 . Teaspoons . Dijon Mustard . Or yellow mustard
- 1 . Teaspoon . White Vinegar . Or lemon juice
- 1/4 . Teaspoon . Salt . Adjust to taste
- 1/8 . Teaspoon . Black Pepper . Freshly ground
- 36 . Whole . Black Pitted Olives . Large size need extras for mistakes
- 1 . Dash . Paprika . Optional for garnishing the filling
Instructions
- Boil Eggs: Place eggs in a single layer in the large pot and cover with water by 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes.
- Ice Bath: While eggs sit, prepare a bowl with ice and water. Transfer cooked eggs immediately to the ice bath and let cool for at least 15 minutes (this helps peeling).
- Prepare Filling: Peel the eggs carefully. Slice them lengthwise in half. Gently scoop out the yolks into a mixing bowl and set the whites on a platter.
- Mix: Mash the yolks with a fork or masher. Stir in mayonnaise, mustard, vinegar, salt, and pepper until creamy and smooth. (Optional: Mix in a drop of green food coloring for "rotten" eggs, or avocado).
- Fill: Transfer the mixture to a piping bag (or plastic bag with a corner cut) and pipe the filling back into the egg white cavities. Smooth slightly with a spoon if needed.
- Create Spider Bodies: Cut 12 olives in half lengthwise. Place one half, cut side down, in the center of each egg to form the spider "body."
- Create Spider Legs: Take the remaining olives and slice them horizontally into thin rounds, then cut those rings in half (or slice olives lengthwise into strips). You need 8 leg segments per egg.
- Assemble: Gently press 4 olive strips into the filling on the left side of the "body" and 4 on the right side to create the legs.
- Serve: Refrigerate until ready to serve. Sprinkle plate with a little paprika for contrast if desired.
Notes
- Leg Hacks: If 8 legs feels too crowded on a small egg, you can do 6 legs (an insect) and guests usually won't mind the anatomical inaccuracy for the sake of presentation.
- Avocado Variation: To reduce mayo and add a green "witchy" color naturally, swap half the mayo for half a ripe avocado.
Make sure the eggs are completely dry after peeling before cutting them; otherwise, they might slide around on the serving platter. For extra flavor, sprinkle smoked paprika on the filling before placing the spider on top. If transporting to a party, wait to assemble the spiders until you arrive to prevent the "legs" from falling off.