Print

Spooky Halloween Deviled Eggs: Easy 5-Step Halloween Appetizer

Halloween deviled eggs - featured image
Print Recipe

These spooky Halloween deviled eggs feature a spicy sriracha filling and intricate spider web designs made with mayonnaise, garnished with black olive legs. They are a quick, crowd-pleasing appetizer that looks impressive but is simple to make.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt
  • 1/2 cup mayonnaise (Kewpie recommended)
  • 1 tablespoon yellow mustard
  • 1 to 2 teaspoons sriracha sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Freshly cracked black pepper, to taste
  • 1 tablespoon mayonnaise (for web decoration)
  • 1/2 teaspoon sriracha sauce (for web decoration)
  • 12 kalamata or black olive halves
  • Cucumber slices, optional for garnish
  • Parsley or chives, optional for garnish

Instructions

  1. Place eggs in a single layer in a saucepan and cover with cold water by an inch. Add apple cider vinegar and sea salt.
  2. Bring water to a rolling boil, then remove from heat, cover, and let sit for 12 minutes.
  3. Transfer eggs to an ice bath and let cool completely (about 10 minutes) to stop cooking and ease peeling.
  4. Peel the cooled eggs, tap to crack, and roll to loosen shells. Peel under running water if needed.
  5. Slice eggs in half lengthwise. Scoop out yolks into a small bowl, keeping whites intact.
  6. Mash yolks with mayonnaise, yellow mustard, 1-2 tsp sriracha, garlic powder, onion powder, and black pepper until smooth and creamy.
  7. In a separate small bowl, mix 1 tablespoon mayonnaise with 1/2 teaspoon sriracha for the web design.
  8. Transfer the web mixture to a piping bag or ziplock bag with a snipped corner.
  9. Pipe a dot in the center of each egg white, then pipe concentric circles around it to create a web pattern.
  10. Slice black olives into thin strips (4-6 strips per egg) and arrange them on the web to resemble spider legs.
  11. Chill the platter in the refrigerator for at least 30 minutes before serving.
  12. Garnish with cucumber slices or parsley if desired and serve cold.

Notes

[‘Use an ice bath to prevent gray rings around yolks and make peeling easier.’, ‘Ensure the filling is thick enough to hold its shape when piped; add more mayo if too wet.’, ‘Pipe the spider webs just before serving to prevent them from drying out.’, ‘Store leftovers in an airtight container in the fridge for up to 2 days. Do not freeze.’, ‘Older eggs are easier to peel than fresh ones.’]

Nutrition

Keywords: Halloween appetizer, deviled eggs, spider web eggs, sriracha deviled eggs, easy party food, spooky snacks, gluten-free appetizer

Find it online: https://zoeplate.com/spooky-halloween-deviled-eggs-easy-5-step-halloween-appetizer/