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Lighter Spooky Spider Deviled Eggs (Easy Halloween Appetizer)

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A lighter twist on classic deviled eggs, featuring a creamy Greek yogurt and mayo filling topped with black olive spiders. Perfect for Halloween parties, this quick and easy appetizer is both fun and delicious.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • Ice water bath (for shocking the eggs after boiling)
  • 1/3 cup plain Greek yogurt (preferably Fage or Chobani)
  • 1/4 cup mayonnaise (Duke’s or Hellmann’s)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar (or pickle brine)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika (plus extra for garnish)
  • 12 large black olives, pitted
  • 1 tablespoon cream cheese (to help stick the spider legs on)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, turn off heat, and let sit for exactly 10 minutes.
  2. Shock the eggs: While eggs sit, fill a large bowl with ice and cold water. Transfer eggs immediately to ice bath and chill for at least 5 minutes.
  3. Peel the eggs: Gently tap each egg to crack the shell, roll between palms, and peel starting from the wider end. Rinse and pat dry.
  4. Cut the eggs: Slice each egg in half lengthwise. Pop out yolks into a medium bowl. Arrange whites on a serving platter, cut-side up.
  5. Make the filling: Mash yolks with a fork until crumbly. Add Greek yogurt, mayonnaise, mustard, vinegar (or brine), salt, pepper, and paprika. Stir until smooth. Adjust seasoning to taste.
  6. Fill the eggs: Spoon filling into a piping bag or zip-top bag with corner snipped off. Pipe filling into each egg white half, mounding above the edge. Sprinkle with extra paprika.
  7. Make the spider decorations: Pat olives dry. Cut each olive in half crosswise. One half is the spider body; slice the other half into thin strips (4-6 per half). For each spider, use a dab of cream cheese to attach 4 leg strips to each side of the olive body. Place on filled eggs.
  8. Chill before serving: Refrigerate platter for at least 15 minutes before serving. Best within 1-2 hours.

Notes

Use older eggs (at least a week old) for easier peeling. The filling can be made a day ahead; assemble no more than 4 hours before serving. For best texture, do not freeze. The yogurt-to-mayo ratio is 60/40 for a lighter yet creamy result.

Nutrition

Keywords: deviled eggs, Halloween appetizer, spider deviled eggs, light deviled eggs, Greek yogurt deviled eggs, easy Halloween recipe

Find it online: https://sparklespoon.com/lighter-spooky-spider-deviled-eggs-easy-halloween-appetizer/