Print

Halloween Spider Deviled Eggs

My family loves deviled eggs. If you can make them creepy for Halloween, all the better, right? Check out these Creepy Halloween Spider Deviled Eggs.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24
Calories 91kcal
Author Katie Crenshaw

Ingredients

  • 12 Eggs
  • 3/4 cup mayonnaise
  • 2 tbs mustard
  • 2 tbs sweet pickle relish
  • salt and pepper to taste
  • 6 oz can large black olives

Instructions

  • Boil 12 eggs until cooked completely.
  • Cool completely.
  • Remove shells.
  • Slice each egg in half. Remove yolks and put yolks in a bowl.
  • Mix 3/4 cup mayonnaise, 2 tbs mustard, 2 tbs relish, salt, and pepper.
  • Spread yolk mixture on each egg.
  • Drain 6oz can of olives.
  • Cut olives in half.
  • Half of the olive will be spider body. Take other half of olive 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.

Notes

The biggest headache  with deviled eggs is peeling them. Add salt to the water before boiling them. 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 spider deviled eggs.

Nutrition

Calories: 91kcal | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 210mg | Potassium: 35mg | Vitamin A: 165IU | Calcium: 17mg | Iron: 0.5mg