Classic creamy deviled eggs get a creepy-cute Halloween makeover with little spiders built from black olives crawling over every yolk. They’re a five-minute assembly job, they disappear in seconds at parties, and the sweet-spicy filling is the kind people keep asking about.
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp sweet pickle relish
- 1 tsp white vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika, plus more for dusting
- 1 can (6 oz) whole black olives
- 2 tbsp finely chopped chives
Instructions
- Boil the eggs: Place the eggs in a pot, cover with cold water by 1 inch, and bring to a rolling boil. Cover, remove from heat, and let stand 11 minutes. Transfer to an ice bath for 5 minutes, then peel.
- Halve and fill: Slice each egg in half lengthwise. Pop the yolks into a bowl and arrange the whites on a platter. Mash the yolks with the mayonnaise, Dijon, relish, vinegar, salt, pepper, and smoked paprika until completely smooth. Spoon or pipe the filling back into the whites, mounding it high.
- Build the spiders: For each egg, take 1 whole black olive for the body and slice the remaining olives into thin rings, then cut each ring in half to make curved “legs.” Press the body olive into the center of the filling and arrange 4 leg halves on each side, curved side out. One olive body plus legs from about one more olive dresses each egg.
- Finish and chill: Dust lightly with extra smoked paprika and scatter the chives over the platter. Refrigerate at least 30 minutes so the flavors meld, and serve cold.
Pro tip: Pipe the filling with a zip-top bag (snip the corner) for tall, swirly mounds that hold the olive spiders steady — a spooned mound works, but a piped one looks bakery-level and grips better.
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Estimated nutrition per serving (2 halves): 145 calories, 7g protein, 2g carbs, 12g fat.
