Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 6 pitted black olives (for spider bodies)
- Chives or green onions, chopped (for garnish)
Instructions
- Place eggs in a pot and cover with cold water. Bring to a boil over medium heat, cover, turn off heat, and let sit for 12 minutes.
- Drain and cool eggs under cold running water. Peel gently.
- Slice eggs in half and remove yolks. In a bowl, mash yolks with mayonnaise, Dijon mustard, salt, pepper, and paprika until smooth.
- Spoon or pipe the filling back into egg white halves.
- Cut black olives in half to make spider bodies. Slice the remaining olives into thin strips for legs.
- Assemble spiders on top of each deviled egg using one olive half for the body and strips for the legs.
- Garnish with chopped chives or green onions and serve chilled.
Notes
- Add a dash of hot sauce or minced jalapeño to the filling for a spicy variation.
- Mix in a spoonful of sour cream or cream cheese for extra creaminess.
- Use smoked paprika for a smoky flavor twist.
- Swap olives for bell pepper shapes or black beans for alternative decorations.
- Store in a single layer in an airtight container to keep the spiders intact.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 halves
- Calories: 110
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
