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Lighter Spooky Spider Deviled Eggs: 5-Minute Halloween Appetizer

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A lighter version of a nostalgic diner classic, these spooky spider deviled eggs swap half the mayo for Greek yogurt to cut the guilt while keeping all the creepy-cute charm. They come together in minutes and are perfect for Halloween parties.

Ingredients

Scale
  • 6 large eggs (hard-boiled and peeled)
  • 2 tablespoons plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 12 pitted black olives (large, for legs and bodies)
  • 1 tablespoon small-curd cottage cheese (optional, blended smooth)
  • Fresh chives or parsley (optional, for garnish)

Instructions

  1. Boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat. Cover, remove from heat, and let sit for exactly 10 minutes. Transfer to an ice bath for 5 minutes.
  2. Peel and slice the eggs: Tap each egg to crack the shell, roll between palms, and peel under running cold water. Slice each egg in half lengthwise. Remove yolks to a small bowl.
  3. Make the filling: Mash yolks with a fork until crumbly. Add Greek yogurt, mayonnaise, Dijon mustard, salt, pepper, and paprika. Stir until smooth and creamy. If using cottage cheese, blend it first in a food processor, then mix in. Adjust seasoning to taste.
  4. Prepare the olive legs: Slice 6 olives in half lengthwise for spider bodies. Slice remaining 6 olives into thin strips (about 4-5 strips each) for legs.
  5. Fill the egg whites: Transfer filling to a piping bag or zip-top bag with a small corner snipped off. Pipe filling into each egg white half, mounding slightly.
  6. Assemble the spiders: Place one olive half (cut side down) on each filled egg for the body. Gently press 4 olive strips into the filling on each side of the olive body to form legs.
  7. Garnish and serve: Sprinkle with paprika. Optionally, add a small dot of mustard on the olive for eyes. Serve immediately or refrigerate.

Notes

Use large pitted black olives for best spider legs. Don’t overfill eggs to prevent olive bodies from sliding off. For perfect hard-boiled eggs, use older eggs (1-2 weeks old) and don’t skip the ice bath. Assemble legs just before serving to prevent filling from getting watery. Transport eggs and olives separately for potlucks. If filling is too thick, add a teaspoon of pickle juice or lemon juice; if too thin, add more yogurt or mayo. Store in an airtight container in the refrigerator for up to 2 days, but best within 24 hours. Remove olive legs before storing leftovers.

Nutrition

Keywords: Halloween appetizer, deviled eggs, spider deviled eggs, healthy deviled eggs, Greek yogurt deviled eggs, spooky snacks, party appetizer, low-carb appetizer, gluten-free appetizer

Find it online: https://dinadishes.com/lighter-spooky-spider-deviled-eggs-5-minute-halloween-appetizer/