Spider Deviled Eggs
A playful twist on classic deviled eggs, perfect for gatherings and parties.
- 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
- ¼ cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 10–12 Black Olives
- Paprika (for garnish)
- Salt and Pepper (to taste)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, cover, and remove from heat. Let sit for 12-15 minutes, then cool in an ice bath.
- Peel the eggs: Tap each egg on a hard surface, crack the shell, and peel under running water.
- Make the filling: Cut eggs in half lengthwise, scoop out yolks, and mash with mayonnaise, mustard, salt, and pepper until smooth.
- Prepare the spiders: Slice black olives in half for bodies and cut remaining halves into thin strips for legs.
- Fill the egg whites: Use a piping bag or spoon to fill each egg white half with yolk mixture.
- Assemble the spiders: Place an olive half on top of the filled egg and add olive strips around for legs.
- Garnish: Lightly sprinkle paprika on top.
- Chill and serve: Refrigerate for at least 30 minutes before serving.
Notes
For a spicy twist, add sriracha to the filling; or for a Mediterranean style, use sun-dried tomatoes and feta.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 63mg
Keywords: deviled eggs, Halloween appetizer, spider deviled eggs, fun food, easy appetizers