Description
Whip up easy, Spooky Spider Deviled Eggs for your Halloween potluck! These creepy-crawly treats are a work party hit. Simple, fun, and so tasty!
Ingredients
Scale
- Base Ingredients:
- 12 Large Eggs
- ½ cup Mayonnaise (full-fat for best texture)
- Filling Flavor Boosters:
- 1 tbsp Dijon Mustard
- 1 tsp White Vinegar
- ½ tsp Salt (or to taste)
- ¼ tsp Black Pepper (or to taste)
- Spider Web & Toppings:
- 1 can (2.25 oz) Pitted Black Olives
- ½ tsp Paprika (smoked or sweet)
- Optional Spooky Extras:
- 1 drop Black Food Coloring (for web effect)
- Garlic powder (a pinch for flavor)
Instructions
- Boil Those Eggs:: First things first, get those eggs perfectly hard-boiled. I place them in a single layer in a pot, cover with cold water by an inch, and bring it to a rolling boil. Once boiling, turn off the heat, cover, and let them sit for exactly 12 minutes. This is where I always forget to set my timer, so learn from my mistakes! Immediately transfer them to an ice bath for 5 minutes – this helps with easy peeling, honestly. You want nice, smooth whites for your Spooky Spider Deviled Eggs.
- Peel and Slice:: Once chilled, gently peel the eggs. I usually tap them lightly all over, then roll them on the counter to crack the shell, peeling under cold running water. It sounds messy, but it works! Carefully slice each egg in half lengthwise. Pop out the yolks into a medium bowl, trying not to tear the whites. Those whites are your little egg “boats” for the spider filling!
- Whip Up the Filling:: Now for the good stuff! Mash those yolks with a fork until they’re crumbly. Add your mayo, Dijon mustard, white vinegar, salt, and pepper. Mix, mix, mix! I use a small whisk to get it super smooth and fluffy. Taste it – does it need more salt? More tang? This is your moment to adjust. It should be creamy and delightful, the heart of your Spooky Spider Deviled Eggs.
- Fill the Egg Whites:: Spoon the yolk mixture back into the empty egg white halves. You can use a small spoon for a rustic look, or for a fancier presentation, pop the filling into a piping bag with a star tip. I usually just use a spoon because, let’s be real, I’m often covered in flour and egg yolk by this point anyway! Fill them up nice and generously.
- Create Your Spiders:: This is the fun, spooky part! Take your pitted black olives. For each spider, you’ll need one half of an olive for the body. Then, slice another olive very thinly into rings, and cut those rings in half to create the “legs.” Arrange the olive half on top of the yolk filling, then place four “legs” on each side of the body. It takes a delicate touch, but don’t worry if they’re not perfect – imperfect spiders are still spooky!
- The Finishing Touch:: Finally, sprinkle a little paprika over each deviled egg. This adds a pop of color and makes the spiders stand out even more. It’s like their little spooky backdrop! Now, step back and admire your creepy-crawly Spooky Spider Deviled Eggs. They look fantastic, don’t they? Get ready for some excited shrieks at the potluck!