Don’t worry you won’t find any real spiders in the ingredient list of our Halloween Spider Deviled Eggs Recipe!
You know when you see a fun recipe idea on TV or Pinterest and you think I can do that? Well, our Mom tried to do that. She saw the pictures of Halloween Spider Deviled Eggs and got cracking (ha ha) fixing up her famous deviled eggs recipe with a spooky twist. By the time you get everything ready and start cutting those black olives in to spider legs, well, it’s not as easy as it looks. Cutting tiny olives in to tiny spider legs is a whole lot of work!
No matter, it’s all in fun. We need to give the party guests something to
scream talk about. Who wouldn’t want to eat a spider? At least our spiders won’t bite. Happy Halloween!
Halloween Spider Deviled Eggs Ingredients
- 12 Large Eggs
- 1/3 Cup Plain Greek Yogurt
- 3 TBSP Light Mayo
- 1 TBSP Spicy Brown Mustard
- 1 TBSP Sweet Relish
- 24 Pitted Black Olives
Boil 12 eggs in 4 quarts of water. I put all of the eggs in the water with 1 Tablespoon of white vinegar. Bring to a boil. Turn off heat, cover pot and set timer for 16 minutes. After 16 minutes immediately remove eggs from pot and place in ice water bath.
It’s probably best to cut up your olives while you boiling your eggs, so their ready to go. Use a sharp paring knife slice each olive in half, lengthwise. You will use one half of the olive for the body and the other half of the olive for legs. Cut an olive half into 6 spider legs.
When eggs are cool enough to handle, crack and peel.
Cut each egg in half length wise, remove yolk and place in medium bowl.
Mix in yogurt, mayo and spicy brown mustard. Stir until smooth, then fold in sweet relish.
Spoon the yolk mixture into a small zip lock bag and push it down in to the corner. Use scissors to cut off one of the bottom corners and squeeze to fill your eggs. You can easily just spoon from bowl if you don’t want to get all fancy.
Place one olive half flat on each deviled egg. Carefully add the 6 legs to form your spider.
Refrigerate until served!