Deviled Egg Spiders are a fun twist on a classic dish! These cute little snacks feature creamy egg filling and are topped with olive slices and pretzel legs, making them look like friendly spiders.
They’re perfect for parties or Halloween gatherings—guaranteed to get giggles! I love how easy they are to make; just whip up the filling, decorate with legs, and serve them up. Spooky and tasty! 🕷️
Key Ingredients & Substitutions
Eggs: Large eggs are essential for a nice filling. If you’re looking for alternatives, try using hard-boiled quail eggs for a fun mini version. Just adjust the filling accordingly!
Mayonnaise: This adds creaminess to your filling. If you prefer a lighter option, substitute with Greek yogurt or avocado for a healthier twist!
Olives: Black olives create the spider body, but green olives can add a different look. For a different flavor, try using sliced cherry tomatoes, though they won’t have the same spider shape.
Mustard: Dijon mustard gives a nice tang. You can swap it with yellow mustard or skip it completely if you’re not a fan of mustard flavor.
How Do You Get the Perfect Texture for Deviled Eggs?
Achieving the perfect creamy filling is key to delicious deviled eggs. Here’s how to get it just right:
- Start with well-cooked eggs. A gentle boil followed by cooling in ice helps prevent a green ring around the yolk.
- While mashing the yolks, add your mayonnaise and other ingredients a little at a time. This way, you can adjust the creaminess to your preference.
- If you want a smoother texture, use a food processor to blend the yolk mixture.
- Chill the eggs in the fridge for a bit after assembling. This helps firm them up and enhances flavors!
Deviled Egg Spiders
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- Salt and pepper, to taste
- 6 black olives, pitted
- 1 tablespoon cream cheese or mayonnaise (for eye dots)
- Fresh parsley leaves for garnish (optional)
Time Needed:
This recipe takes about 25 minutes total, including 10-12 minutes for cooking the eggs and a few extra minutes for prepping and assembling the deviled eggs. If you chill them, you can add another 20-30 minutes to let the flavors meld together!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan, then cover them with water by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pot from the heat, cover it, and let the eggs sit for 10-12 minutes to cook through.
2. Cool and Peel:
After the eggs are cooked, carefully drain the hot water. You can cool the eggs by running them under cold water or placing them in an ice bath for a few minutes. Once they’re cool enough to handle, gently peel the eggs and slice each egg in half lengthwise.
3. Prepare the Filling:
Carefully remove the yolks from the egg whites and put them into a medium bowl. Set the egg white halves on a serving plate. Mash the yolks with the mayonnaise, Dijon mustard, white vinegar or lemon juice, and season with salt and pepper until you have a smooth and creamy mixture.
4. Fill the Eggs:
Spoon or pipe the yolk mixture back into the hollowed egg white halves. Fill them generously, making it look nice and fluffy on top!
5. Create Spiders:
Take the black olives and cut each one in half. Place one half on top of each filled egg to create the spider’s body. With the other half of the olive, slice it into thin strips to form the legs. You’ll need 4 legs for each spider, so arrange them around the olive body on top of the yolk mixture.
6. Final Touches:
Use a small amount of cream cheese or mayonnaise to dot onto the olive body to make little eyes, giving your spiders a cute look! If you’d like a bit of color, garnish the plate with fresh parsley leaves for some greenery.
7. Chill and Serve:
For the best taste, chill the deviled egg spiders in the refrigerator until you’re ready to serve them. Enjoy your spooky and delightful snack!
Can I Use Different Types of Eggs?
Absolutely! You can use quail eggs for a cute mini version or even use hard-boiled egg whites and whipped egg whites for a lower-calorie option. Just be sure to adjust cooking times accordingly!
How Do I Store Leftover Deviled Egg Spiders?
Store any leftovers in an airtight container in the refrigerator. They can be kept for up to 2 days. It’s best to keep the legs separate if possible, as they can become soggy in the fridge. Assemble and add the legs right before serving for freshness!
What If I Don’t Have Dijon Mustard?
No worries! You can simply substitute it with yellow mustard or omit it completely. You could also add a bit of hot sauce or horseradish for an extra kick if you’re feeling adventurous!
Can I Make These Ahead of Time?
Yes! You can prepare the eggs the day before your event. Simply boil, cool, peel, and prepare the filling. Assemble them just before serving to keep the spiders looking fresh!
