Spooky Halloween Deviled Eggs: Easy 5-Minute Black Olive Spider Recipe
These spooky Halloween deviled eggs feature a creamy yolk filling topped with black olive spiders. It’s a quick, easy, and visually striking appetizer perfect for parties or last-minute snacks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon paprika, plus more for garnish
- 3 to 4 large black olives, pitted
- Salt and pepper to taste
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool completely.
- Peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks into a medium bowl and place the whites on a serving platter.
- Mash the yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy and uniform.
- Slice the black olives in half lengthwise, then cut each half into four thin strips to create eight legs for the spider.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Place one olive spider on top of each deviled egg. Adjust the legs and sprinkle with paprika for garnish.
Notes
Ensure eggs are cooled completely in an ice bath to stop cooking and prevent green rings. Dry olives well before cutting to prevent slipping. For best presentation, store filling and whites separately if making ahead, adding olives just before serving.
Nutrition
- Serving Size: 2 deviled eggs per s
- Calories: 75
- Sugar: 0.5
- Sodium: 120
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 1
- Fiber: 0.5
- Protein: 5
Keywords: Halloween, deviled eggs, black olive spider, easy appetizer, party food, spooky snacks, gluten-free