Spooky Spider Deviled Eggs (Printable Version)

Creamy yolk filling topped with olive spiders and smoky paprika for a spooky, festive twist on classic eggs.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - Freshly ground black pepper to taste
07 - 1/8 teaspoon smoked paprika, plus additional for garnish

→ Decoration

08 - 12 large pitted black olives

# Step-by-Step Guide:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes.
02 - Drain the eggs and cool thoroughly under cold running water. Peel eggs carefully to preserve the whites.
03 - Cut eggs in half lengthwise. Gently remove yolks and transfer them to a mixing bowl, reserving the whites.
04 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black pepper, and smoked paprika until creamy.
05 - Spoon or pipe the yolk mixture evenly into the hollow of each egg white half.
06 - Slice each olive in half; use one half for the spider’s body and cut the other half into thin strips to form legs.
07 - Place one olive half atop each filled egg. Arrange 3 to 4 olive strips on each side to imitate spider legs.
08 - Dust with additional smoked paprika if desired and serve chilled.

# Additional Notes:

01 - Use fresh eggs for the best flavor and easier peeling.

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