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Lightened-Up Halloween Deviled Eggs with Spooky Olive Spiders

Halloween deviled eggs - featured image
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These lightened-up Halloween deviled eggs with olive spiders are a fun, creamy, and healthier twist on a classic appetizer. Perfect for spooky gatherings, they’re quick to make and sure to be a crowd-pleaser.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon paprika (for garnish)
  • 12 large pitted black olives
  • Chives or fresh dill (optional, for garnish)

Instructions

  1. Hard-boil the eggs: Place 6 eggs in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Cover, remove from heat, and let sit for exactly 10 minutes. Prepare an ice bath in a large bowl.
  2. Ice bath and peel: Transfer eggs to ice bath using a slotted spoon. Cool for at least 5 minutes. Tap each egg on the counter to crack the shell, then peel under cool running water. Pat dry.
  3. Halve the eggs: Slice each egg in half lengthwise. Pop yolks into a small mixing bowl. Arrange egg white halves on serving plate, cut-side up.
  4. Mash the yolks: Add Greek yogurt, mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Mash with a fork until smooth and creamy. Adjust seasoning to taste.
  5. Pipe the filling: Spoon yolk mixture into a piping bag fitted with a star tip, or into a zip-top bag with a corner snipped off. Pipe filling into egg white halves, dividing evenly.
  6. Prepare the olive spiders: For each spider, slice one olive in half lengthwise for the body. Slice a second olive into thin rounds (4-5 slices), then cut each round in half to create legs. Arrange 4-5 leg pieces on each side of the olive body half, pressing gently into the filling.
  7. Garnish and serve: Sprinkle filled eggs with paprika. Add chives or dill if desired. Serve immediately or refrigerate until ready to serve.

Notes

Use older eggs (a week or two old) for easier peeling. For dairy-free, use a plant-based yogurt alternative. For Whole30 or paleo, swap Greek yogurt for additional avocado oil mayo and lemon juice. Make olive spiders ahead and store in fridge for up to 2 days. Filling can be made a day ahead; pipe just before serving.

Nutrition

Keywords: Halloween deviled eggs, lightened-up deviled eggs, olive spiders, healthy deviled eggs, spooky appetizer

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