I don’t know about your family, but my family loves deviled eggs. And if you can make them creepy for Halloween, all the better, right? My daughter took one look at these creepy Halloween Spider Deviled Eggs and said, “Oh wow, cool mom.” It is a very, very rare occasion that I am considered cool from my teenage daughter. But I love it when she thinks I am. You should make them too! Then you can be cool like me. 🙂
The biggest headache with deviled eggs is peeling them. Add salt to the water before boiling them. And wait until they are completely cooled before peeling them. These tips seem to help. Unfortunately, I have found that very fresh eggs seem to stick to their shell the worse. I use those beautiful fresh farm eggs for other dishes to cook in, not for deviled eggs.
To make the spider body, cut the black olive in half. One half you will use for the body. The other half, cut into halves again. Then you will take each half and cut them into threes for the legs. I know, I know, spiders have eight legs. Well, my spiders have six legs. If you want to cut each halves into fours, go for it. There just isn’t much room on the egg for eight legs…
If you are worried that the olives will ruin the taste of the deviled eggs, don’t. The olives taste great on the eggs. So have a little fun. Play with your food. Get creepy in the kitchen. It is Halloween season. It is the perfect time to serve something a little scary! For more great halloween recipes, check out: Halloween Hotdog Worms, Halloween Mexican Layered Dip, and Halloween Goblin Cheese Ball.
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- 12 Eggs
- 3/4 cup mayonnaise
- 2 tb mustard
- 2 tb sweet pickle relish
- salt and pepper to taste
- 6 oz can large black olives
- Boil eggs until cooked completely.
- Cool completely.
- Remove shells.
- Slice each egg in half. Remove yolks and put yolks in a bowl.
- Mix mayonnaise, mustard, relish, salt, and pepper.
- Spread yolk mixture on each egg.
- Drain olives.
- Cut olives in half.
- Half of the olive will be spider body. Take other half and cut it again into half. Take each half and cut into threes or fours to make spider legs. Assemble spider on egg.
- Serve immediately, or refrigerate until serving.