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Cozy Halloween Deviled Eggs with Olive Spiders

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These spooky yet adorable deviled eggs feature creamy, tangy filling topped with pimento-stuffed olive spiders and crunchy pretzel legs. Perfect for Halloween parties, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar (or apple cider vinegar)
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon smoked paprika
  • 6 large pimento-stuffed green olives
  • 12 thin pretzel sticks (or chow mein noodles for gluten-free)
  • Fresh chives or dill for garnish (optional)

Instructions

  1. Place the 6 eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for exactly 12 minutes.
  2. While eggs rest, prepare a bowl of ice water. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let sit for at least 5 minutes to stop cooking and make peeling easier.
  3. Gently tap each egg on the counter to crack the shell, then roll between palms to loosen. Peel starting from the wider end. Rinse off any shell bits and pat dry.
  4. Slice each egg in half lengthwise. Pop out yolks into a medium bowl. Place egg white halves on a serving platter, cut-side up.
  5. Add mayonnaise, yellow mustard, white vinegar, a pinch of salt, black pepper, and smoked paprika to the yolks. Mash with a fork until completely smooth and creamy. Adjust seasoning to taste.
  6. Transfer filling to a piping bag or zip-top bag. Snip off a small corner. Pipe filling into each egg white half, mounding slightly. Alternatively, spoon filling in evenly.
  7. For each spider: Cut one pimento-stuffed olive in half crosswise to get two round pieces (spider bodies). Break 2 pretzel sticks in half to get 4 short pieces per spider. Gently press broken ends of pretzel pieces into the filling on either side of the olive body, angling them like spider legs. Place olive body on top, pimento-side up. Repeat for all 12 eggs.
  8. Garnish with fresh chives or dill if desired. Sprinkle a tiny pinch of smoked paprika over the platter. Serve immediately or refrigerate until ready.

Notes

For easy peeling, use eggs that are at least a week old. The 12-minute rest method prevents green yolks. Insert pretzel legs slowly to avoid squishing the filling. For best crunch, add pretzel legs just before serving. The filling can be made up to 2 days ahead and stored separately.

Nutrition

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

Find it online: https://tinastirs.com/cozy-halloween-deviled-eggs-with-olive-spiders/