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–+ servings
Close-up of delicious Spider Deviled Eggs, featuring creamy yellow filling topped with black olive spiders on a white platter.

Spider Deviled Eggs

Create festive and spooky Spider Deviled Eggs for your next Halloween party. This recipe offers a fun, low-carb appetizer that's sure to impress your guests.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 eggs
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Deviled Eggs
  • 6 large Eggs
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Apple cider vinegar
  • 3/4 tsp Paprika
  • 1/4 tsp Garlic powder
  • 1/8 tsp Sea salt
  • 1/8 tsp Black pepper
For the Spider Decoration
  • 18 medium Black olives pitted

Equipment

  • Pot
  • Bowl
  • Fork
  • Piping bag
  • Knife

Method
 

  1. Boil eggs. Place in ice water for 10 minutes to cool, then peel.
  2. Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl.
  3. Add mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, sea salt, and black pepper to the bowl with the yolks. Mash with a fork until well combined.
  4. Transfer the yolk mixture into a piping bag. Pipe the mixture back into the egg white halves. If you do not have a piping bag, you can use a spoon.
  5. Slice 6 of the olives in half lengthwise. Place one half on top of each deviled egg in the center, cut side down, to create the spider body.
  6. Slice the remaining 12 olives in half lengthwise. Then, slice each half into 4 strips. Arrange these strips on the eggs to create the spider legs.

Notes

These Spider Deviled Eggs are a perfect, spooky addition to any Halloween gathering. They are keto-friendly and a fun finger food that appeals to both kids and adults.

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