Spider Deviled Eggs
A fun and spooky appetizer featuring creamy deviled eggs decorated with black olive spiders, perfect for Halloween parties!
Ingredients
- 12 large eggs
- 1/3 to 1/2 cup mayonnaise or Miracle Whip (adjust for creaminess)
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 18 medium black olives
Instructions
- Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then cook for 12 minutes. Remove from heat and let sit for 5 to 10 minutes.
- Prepare an ice water bath and transfer the eggs to cool for about 10 minutes.
- Peel the cooled eggs under cold running water, then slice each egg in half lengthwise and remove the yolks into a bowl.
- Mash the yolks with mayonnaise, mustard, salt, and pepper until smooth. Adjust mayo for preferred creaminess.
- Fill each egg white half with the yolk mixture. Use black olive halves for the spider bodies and slice remaining olives for legs.
- Arrange the olive legs on each side of the olive body to complete the spider look. Serve immediately or refrigerate until serving.
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Notes
Store in an airtight container in the refrigerator for up to three days.