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Ghostly Deviled Eggs with Black Olive Spiders
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Saucepan
  • Mixing Bowl
  • Knife
  • Fork

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 6 pitted black olives

Instructions
 

  • Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 12 minutes.
  • Drain the eggs and transfer them to a bowl of ice water. Cool for 5 minutes, then peel under running water.
  • Slice each egg in half lengthwise and remove the yolks to a mixing bowl. Arrange the whites on a serving plate.
  • Mash the yolks with a fork. Add mayonnaise, mustard, vinegar, salt, and black pepper. Stir until smooth.
  • Spoon or pipe the yolk mixture back into the egg whites.
  • Slice 6 olives in half lengthwise to create spider bodies. Cut the remaining olive pieces into thin strips for legs. Place one olive half on each deviled egg and arrange the strips as legs.
  • Sprinkle paprika lightly over the filling.

Notes

Slice the olives just before serving so the legs stay distinct. If you make the eggs ahead, store the assembled spiders separately and add them right before the potluck to keep the pattern sharp. A small zip-top bag works well for piping the filling if you do not have a pastry bag.
Course: Appetizer
Cuisine: American
Equipment: Saucepan, Mixing Bowl, Knife, Fork