Halloween Deviled Eggs

These spooky Halloween Deviled Eggs are decorated with black and green olives to represent spiders and eyeballs, respectively. A great addition to your Halloween party!

Course Side Dish

Cuisine American

Prep Time 25

Cook Time 12

Cool Time 23

Total Time 1

Servings

Calories 71kcal

Author Meghan

Ingredients

12 eggs
1 teaspoon white vinegar optional
½ cup mayonnaise
¼ cup sweet pickle relish see note
4 teaspoons yellow mustard
¼ teaspoon table salt to taste
⅛ freshly ground black pepper to taste
14 black olives
4 green olives
paprika or smoked paprika optional

Instructions

Hard Boil the Eggs

Place the eggs in a large empty stock pot. Fill with enough cold water to completely cover the eggs. Optional: add 1 teaspoon white vinegar to the water to help prevent the eggs from cracking during cooking.
12 eggs, 1 teaspoon white vinegar
Turn to heat to high and bring the water to a boil uncovered.
Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
Remove the eggs with a large slotted spoon to a bowl of ice water to cool completely.

Make the Filling

Peel the eggs and cut each in half lengthwise.
Scoop out the yolks into a bowl. Mash with a fork until well blended.
Stir the mayonnaise, relish, mustard, salt and pepper into the bowl of yolks until well combined and a smooth mixture is achieved.
½ cup mayonnaise, ¼ cup sweet pickle relish, 4 teaspoons yellow mustard, ¼ teaspoon table salt, ⅛ freshly ground black pepper

Fill and Decorate the Eggs

Fill the empty egg whites with the filling.
To cut the green olives, hold them on a cutting board with the opening for the pimento facing to the side, not up or down. Slice the olives into thin slices so that each slice has a pimento in the center. This will give it an eye-like appearance.
To cut the black olives, hold them on a cutting board with the hole from the pit being removed facing to the side, not up or down. Slice the olives in half to make the spider bodies. To make the spider legs, cut some of the halves into 4 long pieces.
To make the spiders, place a black olive half in the center of some of the eggs and add 4 slices on each side to make a total of 8 legs.
You can leave some eggs undecorated and sprinkled with paprika or decorate all of the eggs.

Notes

If you prefer a smoother filling, substitute 1-2 teaspoons pickle juice in place of the relish. Salt may need to be adjusted to taste.

Store prepared eggs in an airtight container in the refrigerator for up to 2 days.

You're Gonna Bake It After All

bakeitafterall.com

Nutrition