Description
A creative and spooky twist on traditional deviled eggs, perfect for Halloween parties.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
- 1/8 teaspoon smoked paprika plus extra for garnish
- 12 large pitted black olives
Instructions
- Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes.
- Cool and peel eggs: Drain eggs and cool thoroughly under cold running water. Peel eggs carefully to preserve the whites.
- Slice and remove yolks: Cut eggs in half lengthwise. Gently remove yolks and transfer them to a mixing bowl; reserve whites.
- Prepare filling: Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and smoked paprika until creamy.
- Fill egg whites: Pipe or spoon the yolk mixture evenly into the hollow of each egg white half.
- Make olive spiders: Slice each olive in half; use one half for the spider’s body. Cut the other half into thin strips for legs.
- Decorate deviled eggs: Place one olive half atop each deviled egg. Arrange 3 to 4 olive strips on each side to form spider legs.
- Finish and serve: Lightly dust with extra smoked paprika if desired; serve eggs chilled.
Notes
- Ensure to cool the eggs thoroughly to prevent overcooking.
- Adjust seasoning according to personal preference.
- This recipe can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0.1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg