Halloween get togethers are made extra spooky with scary treats and eats. These spider deviled eggs are perfectly ghoulish appetizers for any Halloween party.
Made with simple ingredients, these spider topped eggs are sure to impress your guests or family at Halloween.
Deviled or Devilled Eggs:
Deviled eggs is the correct American English spelling for these hard boiled egg appetizers.
In Ireland the name for these party bites is spelled as devilled eggs, using typical British English spelling.
There are many other names for these appetizers. Some Irish people call them stuffed eggs or dressed eggs, and in some countries they’re referred to as Russian eggs, But whatever you call them, they’re simply hard boiled eggs with the shells removed that have been cut in half. The inner yolk is is removed and mixed with other ingredients like mayonnaise or mustard, then used to refill the egg white.
It’s easy to garnish deviled eggs to suit a party theme, and olive spiders are perfect for a scary Halloween feast.
Ingredients for Spider Deviled Eggs:
You can’t get simpler than this recipe. Here’s what you’ll need.
- Sliced olives
Feel free to add whatever flavor additions you might like to the egg yolk filling. Hot sauce, tabasco sauce, paprika or chopped gherkins are a few ideas, but you can use your imagination and personal tastes to jazz these eggs up anyway you choose.
Today, I’m sharing a basic deviled egg recipe, just to keep things simple.
Cooking Hard Boiled Eggs:
Everyone has their own way of boiling eggs. Some people even cook their eggs in the oven. However, being Irish I like to boil my hard boiled eggs.
In a previous recipe we explored how to cook perfect soft boiled eggs for boiled egg and soldiers. For this recipe we need to boil the eggs a little longer to harden the yolk.
Here’s what you need to do.
Put eggs in a single layer in a saucepan and cover them with cold water.
Turn the burner to medium/high heat and once the water starts to boil, set a timer for 10 minutes.
After 10 minutes, remove the pan from heat and drain the water straight away.
In the same pan, cover eggs with cold water to reduce the temperature of the eggs. To speed up the cooling process add about a dozen ice cubes to the water.
Crack the shells of the eggs by lightly tapping them against a hard surface such as the counter and place them back in the cool water.
Allow them to cool completely before shelling.
Remove the cooled cracked eggs from the pan and peel the outer shells away.
Directions for Making Spider Eggs:
First you need to cut the hard boiled eggs in half vertically. Be careful as you do this, so you don’t damage the cut surface of the egg white.
The finished deviled eggs look best if there are no gashes on their upper surface.
Next, it’s time to make the filling or paste for the eggs using the cooked egg yolks.
Remove all the yolks using a spoon. Place them in a separate bowl.
Use a fork to mash the egg yolks.
Add mayonnaise and mix it through the mashed yolks.
Don’t add all of the mayonnaise at once.
Start with two tablespoons, then add additional mayonnaise to achieve the consistency you desire. I like the egg yolk filling to be fairly soft and smooth so I use a full ¼ cup for 6 eggs.
You may prefer a little less mayonnaise, but the final consistency is totally up to you.
Season the egg yolk filling with salt and pepper to taste. I use white pepper to avoid having black pepper specks in the the filling.
If you’re using additional spices or ingredients, this is the point where you can toss them in.
Next, fill the egg whites with the egg yolk mixture and set them to the side while you prepare the olive spider garnish.
Cut twelve olives in half.
Reserve one half of each olive to be the spider body.
Create spider legs with the other half of each olive by cutting it into thin slices.
Remember, each spider should have eight legs, not six.
Time to garnish the eggs, now.
Bring back your prepared eggs and carefully assemble your spiders on top of each egg.
Place a half olive on top of the egg yolk mix for the spider body. Then arrange the legs on each side of the body using the thin olive slices.
Refrigerate the deviled eggs until ready to serve
And there you have it! A simple Halloween inspired appetizer.
Here’s the printable recipe if you’d like to add it to your files.
Spider Deviled Eggs For Halloween
- 6 large eggs hard boiled
- ¼ cup mayonnaise
- 12 whole black olives pitted
- 1 pinch salt to season
- Cut hard boiled egg in half vertically.
- Remove all yolks and place them in a separate bowl.
- Mash the egg yolks with a fork and add mayonnaise to your desired consistency
- Fill the egg whites with yolk mixture and set aside.
- Cut the olives in half, using one half as the spider body and the other half to make little spider legs.
- Assemble spiders on top of the yolk mix on each egg. Place the body (half olive) and then the legs (olive slices) on each side. Each spider should have a total of 8 legs.
- Refrigerate until ready to serve.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy Halloween to all.
I hope you enjoy this spider inspired recipe.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
And finally, if you’re a Pinterest fan, you may like to add one of these graphics to your boards.
Here’s another Pinterest sized graphic…
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