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a platter of deviled eggs each topped with a black-olive spider, dusted with paprika in a wide horizontal shot, on a dark slate board with cobweb-style napkins, natural light, shallow depth of field, landscape orientation

Spooky Spider Deviled Eggs

Mustard-y creamy deviled eggs that are topped with olive spiders which look gloriously gross.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 6 black olives halved and sliced
  • salt and pepper to taste
  • paprika for dusting

Method
 

  1. Place eggs in a pot, cover with water, bring to a boil, then cover and remove from heat for 12 minutes.
  2. Transfer eggs to an ice bath, peel, then slice in half lengthwise and pop the yolks into a bowl.
  3. Mash yolks with mayonnaise, Dijon, vinegar, salt, and pepper until smooth, then spoon or pipe back into the whites.
  4. Set one olive half on each egg for the spider body and arrange thin olive slices around it as legs.
  5. Dust lightly with paprika and chill until ready to serve.

Notes

Pipe the filling with a zip-top bag for a tidier look.