Spider Deviled Eggs
A delightful twist on a classic appetizer, these Spider Deviled Eggs combine elegant flavors with playful presentation, making them a hit for gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- Black olives (for spider legs and body)
Instructions
- Boil the eggs: Start by placing the eggs in a pot and covering them with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let them sit for about 10-12 minutes.
- Cool and peel: Transfer the eggs to an ice bath for about 5 minutes. Gently tap each egg on the counter to crack the shell and peel under running water.
- Prepare the filling: Slice each egg in half lengthwise and scoop the yolks into a mixing bowl. Add mayonnaise and mustard, then mash until smooth.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites.
- Create the spiders: Slice black olives in half for bodies and cut the remaining halves into strips for legs. Position on the filled eggs.
- Chill and serve: Place assembled spiders on a platter and chill in the refrigerator for at least 30 minutes before serving.
Notes
These deviled eggs can be prepared a day in advance. Assemble spiders right before serving for the best presentation.
Nutrition
- Serving Size: 2 halves
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 186mg
Keywords: deviled eggs, party appetizer, Halloween snacks, spider deviled eggs, fun food