Spider Eggs
Spider Eggs are a fun and easy Halloween appetizer that transform classic deviled eggs into a spooky snack with black olive spiders on top.
Ingredients
Main ingredients
- 6 large large eggs Use slightly older eggs for easier peeling.
- 3 tablespoons mayonnaise Consider using Greek yogurt for a lighter filling.
- 1 teaspoon mustard Dijon mustard can be substituted for regular mustard.
- Salt and pepper To taste.
- Black olives For spiders, each olive is cut in half for the body, with strips for the legs.
- Paprika For garnish, sprinkle lightly.
Instructions
Preparation
- Place the eggs in a pot and cover them with water.
- Bring the water to a boil. Cover the pot, remove it from the heat, and let the eggs sit for 12 minutes.
- Drain the hot water and cool the eggs under cold running water.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Mash the yolks with mayonnaise, mustard, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture into the egg white halves.
- Cut black olives in half for the spider bodies. Slice the remaining olive pieces into thin strips for the legs.
- Place one olive half on each filled egg. Add olive strips around it to make spider legs.
- Sprinkle lightly with paprika.
- Serve on a platter and enjoy.
Notes
Store leftover Spider Eggs in an airtight container in the refrigerator and consume within 2 days for optimal taste. Keep decorations separate from the food, especially for children.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 1gProtein: 7gFat: 13gSaturated Fat: 3gSodium: 150mg
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