Spider Deviled Eggs: Classic Creamy Deviled Eggs with Black Olive Spiders for Halloween

Place the eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil, cover, remove from the heat and let stand for 11 minutes.

Serves 12 (24 halves)

Ingredients

• 12 large eggs
• 1/2 cup (115 g) mayonnaise
• 2 tsp Dijon mustard
• 1 tsp white wine vinegar or pickle brine
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch of cayenne pepper
• 12 large pitted black olives
• Smoked paprika, for dusting
• Fresh chives, finely snipped, for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil, cover, remove from the heat and let stand for 11 minutes.
2. Transfer the eggs to a bowl of ice water for 10 minutes. Peel them under cool running water, starting from the wider end where the air pocket sits.
3. Halve each egg lengthwise and pop the yolks into a bowl. Arrange the whites on a serving platter.
4. Mash the yolks with a fork until no lumps remain, then beat in the mayonnaise, mustard, vinegar, salt, pepper and cayenne until smooth and fluffy. Taste and adjust.
5. Spoon or pipe the filling into the egg whites, mounding it slightly. Dust lightly with smoked paprika.
6. Make the spiders: halve each olive lengthwise. Set one half, cut side down, on each egg as the body. Slice the other half lengthwise into 8 thin slivers and press 4 into the filling on each side of the body as legs.
7. Finish with a scatter of chives, cover loosely and chill until serving. They keep in the fridge for up to 24 hours.
8. Deviled eggs have been an American party staple since the 1800s, when the word deviled described any dish seasoned with mustard, cayenne or black pepper. The spider topping turns a potluck classic into the easiest Halloween appetizer on the table, and the briny olives are a genuinely good match for the rich, tangy yolk filling. Make them the morning of the party so the whites stay firm and the spiders stay put.

Nutrition (estimated, per serving)

• Calories: 110 kcal
• Protein: 6g
• Fat: 9g
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0g
• Sodium: 180mg