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Lightened-Up Halloween Deviled Eggs with Olive Spiders

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These lightened-up Halloween deviled eggs with olive spiders are proof that sometimes the best recipes come from the worst plans. They’re fun, festive, and genuinely delicious—not just a gimmick.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1/4 cup plain Greek yogurt (full-fat preferred, 2% works, avoid nonfat)
  • 1 tablespoon Dijon mustard (yellow mustard works in a pinch)
  • 1 teaspoon white vinegar (or apple cider vinegar)
  • 1/4 teaspoon salt (plus more to taste)
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika (plus extra for garnish; smoked paprika is lovely)
  • 6 large black olives, pitted (for spider bodies)
  • 12 small black olives, pitted (for spider bodies)
  • Sliced black olives (for spider eyes)

Instructions

  1. Hard-boil the eggs: Place 6 large eggs in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for exactly 10 minutes. While they sit, prepare an ice bath in a large bowl.
  2. Shock the eggs: Transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes. This stops the cooking and makes peeling much easier.
  3. Peel and halve: Gently tap each egg on the counter to crack the shell, then roll it between your palms to loosen. Peel under running cold water for easiest removal. Pat dry with a paper towel. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl. Arrange the egg white halves on a serving platter, cut side up.
  4. Make the filling: Mash the yolks with a fork until no large lumps remain. Add 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon paprika. Stir until smooth and creamy. Taste and adjust seasoning.
  5. Fill the eggs: Spoon the filling into a piping bag (or a zip-top bag with a small corner snipped off). Pipe the mixture into each egg white half, dividing evenly. If you don’t have a bag, just spoon it in and smooth the top with the back of the spoon.
  6. Assemble the olive spiders: For each spider, take 1 large black olive and slice it in half lengthwise. Set aside one half for the spider body. Take the other half and slice it into thin strips lengthwise—these become the legs. You should get 4-5 strips per half. Arrange 4 strips on each side of the spider body to create 8 legs. Use a small slice of black olive for each eye. Place one spider on top of each filled egg half.
  7. Chill and garnish: Refrigerate the deviled eggs for at least 15 minutes before serving. This helps the filling set and makes the spiders stay put. Just before serving, dust lightly with extra paprika for color.

Notes

For best results, use eggs that are at least a week old for easier peeling. Chill the filled eggs for at least 15 minutes before adding the olive spiders so they stay put. Add the final paprika garnish just before serving for the best color. The filling can be made a day ahead and stored separately.

Nutrition

Keywords: Halloween deviled eggs, olive spiders, lightened-up deviled eggs, healthy deviled eggs, easy Halloween appetizer, Greek yogurt deviled eggs

Find it online: https://freshforkful.com/lightened-up-halloween-deviled-eggs-with-olive-spiders-best-easy-recipe/