Spider Deviled Eggs (25 Minutes)
Creamy deviled eggs topped with black olive spiders: a spooky Halloween snack that looks impressive and takes just 25 minutes.
Method
- Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil over high heat.
- Cover the pan, remove from heat, and leave the eggs to stand for 10 minutes.
- Transfer the eggs to a bowl of ice water and leave for 5 minutes, then peel.
- Cut each egg in half lengthwise, pop the yolks into a bowl, and arrange the whites on a serving plate.
- Mash the yolks with the mayonnaise, Dijon mustard, vinegar and smoked paprika until smooth, then season with salt and pepper.
- Spoon or pipe the filling back into the egg whites, mounding it slightly.
- For each spider, place half a black olive cut-side down in the centre of the filling, then cut the remaining olive halves into thin strips and arrange 4 strips on each side as legs.
- Dust lightly with extra smoked paprika and chill until serving.
Creamy deviled eggs topped with black olive spiders: a spooky Halloween snack that looks impressive and takes just 25 minutes.
Nutrition per serving
- Calories
- 145 kcal
- Protein
- 7 g
- Carbs
- 2 g
- Fat
- 12 g
- Sugar
- 1 g
- Sodium
- 180 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Older eggs peel more cleanly than very fresh ones. If a white tears, hide the tear under the filling; the spiders draw the eye anyway.
Substitutions
- Mayonnaise — Greek yogurt for a lighter filling
- Dijon mustard — yellow mustard
- Black olives — sliced pickled jalapenos for a spicier spider
Serving suggestions
Serve cold as part of a Halloween snack table with crackers, cheese and crudites.
Storage
Keep in an airtight container in the fridge for up to 2 days. Add the olive spiders just before serving if making ahead.
Reheating
Serve cold; no reheating needed.
Equipment
- Saucepan
- Bowl
- Fork
- Serving plate
Variations
- Spicy: stir 1/2 teaspoon sriracha into the yolk filling
- Herby: add 1 tablespoon finely chopped chives to the filling
- Smoky: use chipotle powder instead of smoked paprika
Why it works
The yolk filling is rich and smooth, so it holds the olive spiders in place, and the salty olives cut through the creamy filling. The contrast of pale filling and dark olives is what makes the spiders read instantly.
Frequently asked questions
How do I stop the yolks going grey?
Do not overcook the eggs: 10 minutes standing in hot water off the heat is enough, and the ice bath stops the cooking straight away.
Can I make spider deviled eggs the day before?
Yes. Fill the eggs and refrigerate them covered, then add the olive spiders shortly before serving so the legs stay neat.
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