Spider Deviled Eggs
Spider Deviled Eggs are such a fun way to bring a spooky touch to the Halloween table, and they still taste classic and comforting. The filling is creamy, tangy, and easy to make, while the olive spiders add just the right playful finish.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- salt to taste
- black pepper to taste
- 1 tablespoon finely chopped chives optional
- 4 to 5 black olives for the spider topping
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then lower the heat and simmer for about 10 to 11 minutes.
- Move the eggs to an ice bath or run them under cold water until fully cooled. Peel the shells carefully, then slice each egg in half lengthwise.
- Scoop the yolks into a bowl and mash them with mayonnaise, mustard, vinegar, salt, and pepper. Stir until smooth and creamy. Mix in chives if you want a little fresh flavor.
- Spoon or pipe the yolk mixture back into the egg white halves. Try to mound the filling slightly for a pretty finish.
- Slice the olives in half. Use one half for each spider body, then cut the other halves into thin strips for the legs. Arrange four legs on each side of the olive body to make a spooky spider look.
- Refrigerate the eggs until ready to serve. They taste best when cold and the filling has had time to settle.
Notes
Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best texture, keep them chilled and do not leave them out for more than 2 hours. These eggs are served cold, so there is no reheating needed.