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Light & Creamy Spooky Spider Deviled Eggs: Best Easy Halloween Recipe

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These spooky spider deviled eggs are a fun and delicious Halloween appetizer. The creamy, light filling is made with Greek yogurt for a healthier twist, and black olives create the perfect eight-legged arachnid topping.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon paprika, plus more for garnish
  • Salt and black pepper to taste (about 1/4 teaspoon salt and a pinch of pepper)
  • 24 large pitted black olives (12 for bodies, 12 for legs)
  • Chives or green onion tops for eyes (optional)

Instructions

  1. Hard-boil the eggs: Place 12 large eggs in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover, and let sit for exactly 10 minutes.
  2. Ice bath: While eggs cook, fill a large bowl with ice and cold water. Transfer eggs to the ice bath and let cool for at least 10 minutes.
  3. Peel and halve: Tap each egg to crack the shell, then peel under cool running water. Pat dry. Slice each egg in half lengthwise. Pop out yolks into a medium bowl. Arrange whites on a serving platter.
  4. Make the filling: Add Greek yogurt, mayonnaise, Dijon mustard, white vinegar, paprika, salt, and pepper to the yolks. Mash with a fork until smooth.
  5. Pipe the filling: Spoon filling into a pastry bag or a Ziploc bag with a corner snipped off. Pipe into each egg white half, mounding slightly.
  6. Prepare spider toppings: Set aside 12 olives for bodies. Slice remaining 12 olives in half lengthwise, then slice each half into thin strips (4 strips per half) for legs.
  7. Assemble spiders: Place one whole olive on each filled egg for the body. Arrange 4 leg strips on each side of the body, pressing gently into the filling.
  8. Add eyes (optional): Place two tiny pieces of chive or green onion on top of each olive body.
  9. Final garnish: Lightly sprinkle the platter with paprika.

Notes

Use eggs that are a week or two old for easier peeling. For best results, prepare egg whites and filling up to 2 days in advance; assemble spiders just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition

Keywords: deviled eggs, Halloween, spider, appetizer, party, easy, healthy, Greek yogurt

Find it online: https://dinadishes.com/light-and-creamy-spooky-spider-deviled-eggs-best-easy-halloween-recipe/