Spider Deviled Eggs
A Halloween twist on classic deviled eggs: creamy, smoky pimento filling piped into egg whites, topped with black olive spiders. This version uses a food processor for a silky filling and adds roasted red peppers and smoked paprika for a bold, crowd-pleasing flavor.
A Halloween twist on classic deviled eggs: creamy, smoky pimento filling piped into egg whites, topped with black olive spiders. This version uses a food processor for a silky filling and adds roasted red peppers and smoked paprika for a bold, crowd-pleasing flavor.
Ingredients
11 ingredients- Calories
- 160 kcal
- Fat
- 14g
- Carbs
- 2g
- Protein
- 7g
Whole recipe (12 servings): 1920 kcal
- 12 large eggs
- 2 teaspoons white vinegar
- 3 cups ice cubes
- 1/2 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1/4 cup jarred roasted red peppers, drained and patted dry
- 1 teaspoon smoked paprika
- 1/2 teaspoon hot sauce (such as Tabasco), or to taste
- 1/4 teaspoon salt, plus more for cooking water
- 1/4 teaspoon black pepper
- 1 (6-ounce) can extra-large black olives, drained
Method
10 steps- Place the eggs in a large saucepan in a single layer. Add cold water to cover by 1 inch. Add 2 teaspoons white vinegar and a generous pinch of salt. Bring to a rolling boil over high heat.
- Once boiling, turn off the heat, cover the pan, and remove from the burner. Let sit for 10 minutes.
- Meanwhile, prepare an ice bath: fill a large bowl with 3 cups ice and cold water.
- After 10 minutes, transfer the eggs to the ice bath using a slotted spoon. Let cool for at least 5 minutes, then peel the eggs under cool running water. Set aside.
- Cut each peeled egg in half lengthwise. Gently scoop out the yolks into a food processor. Arrange the egg white halves on a serving platter.
- Add the mayonnaise, mustard, roasted red peppers, smoked paprika, hot sauce, salt, and pepper to the food processor with the yolks. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning.
- Transfer the yolk mixture to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe the filling into each egg white half, mounding it slightly.
- For the spiders: Cut each black olive in half lengthwise. Set aside half of the olive halves for the spider bodies. From the remaining olive halves, cut thin strips lengthwise to create legs (you'll need 8 legs per spider).
- Place one olive half, cut side down, on top of each filled egg to form the body. Insert 8 olive strips into the filling around each body, extending them outward like legs. Repeat for all eggs.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold.
Recipe notes
Helpful tips
- For easier peeling, use eggs that are at least a week old.
- If you don't have a food processor, mash the yolks with a fork and finely chop the roasted red peppers before mixing.
- Adjust hot sauce and smoked paprika to your taste.
Equipment
- Large saucepan with lid
- Large bowl
- Slotted spoon
- Food processor
- Piping bag with star tip (or zip-top bag)
- Serving platter
Storage
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep chilled until serving; do not leave at room temperature for more than 2 hours.
Additional tips
- Eggs must be cooked thoroughly and handled safely. Use pasteurized eggs if concerned about raw egg consumption. Keep deviled eggs refrigerated until serving.
Recipe inspiration
Inspired by Jerry James Stone
Estimated nutrition
Per serving: 160 calories
Fat: 14 g · Carbs: 2 g · Protein: 7 g
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