It’s almost that time of the year again…time for creepy appetizers and gross-looking entrees. These spider deviled eggs will definitely give your guests a good scare! It’s an easy recipe to serve at Halloween parties—you can quickly whip up a large batch, and it’s easy to decorate them as you like!
They have the delicious flavor of classic deviled eggs, but with all the scariness you’d expect to find at a Halloween party. You will need eggs, frozen cherries (used for spider web coloring), mayonnaise, mustard, food coloring, and olives (to make spiders). Want to impress your guests at the next Halloween party? Then make sure to serve these Spider Deviled Eggs!
Olives – you will need black olives to make the spider’s body and legs. If you’re in a pinch, dark purple olives will also work.
Cherries – cherries are used to create the red spider veins; frozen cherries will work fine.
Black food gel coloring – make sure to use gel coloring, the watery color extract will not be intense enough.
These Spider Deviled eggs are super easy to make. First, boil a big batch of eggs. Crack the eggs slightly using a spoon. The colored water will seep into this liquid, and create spiderwebs. The cherries in the boiling liquid will create red spiderwebs, while the black gel liquid will create black spider webs.
The olives are used to create spiders. For each “spider”, slice the pitted olive in half. Take one of the halves and slice them into thin strips. When you’ve filled the eggs, place the one half on top of the egg (this will form the body), and then place the thin strips of olive next to the body to create “legs”.
For perfectly boiled eggs: don’t use fresh eggs for boiling. The pH is lower, and this might cause the shell membrane to stick to the egg. Don’t overboil the egg, otherwise, the yolk will end up having a green tinge. Allow the eggs to heat up together with the cold water—in other words, don’t add cold eggs to the hot boiling water.
To make a green egg filling, add avocado to the yolk mixture.
Boiled, peeled eggs can be stored in the refrigerator for up to one week. You can also store the yolk filling separately and assemble it just before serving.
For the red spider eggs, boil egg and cherries together for 10 minutes.
Remove eggs from the water and make small cracks using a tablespoon.
Put boiled eggs back into cherry-dyed water and set aside for at least 2 hours.
For the black eggs boil 5 eggs for 10 minutes, make some cracks using a spoon and put eggs into a zip-lock bag with some black gel food dye. Mix to cover eggs with dye and set aside for at least 1 hour.
Peel the eggs.
Cut in half, and remove yolks.
Mash egg yolks with mayonnaise, mustard, salt, and pepper.
Halve the olives, and slice one half in thin slices (you will use this to form spiders).
Fill each egg white with yolk mixture and decorate with olive spiders.
Don’t leave eggs out at room temperature for longer than 2 hours, as there is a risk of bacterial growth.