Spooky Spiderweb Deviled Eggs
These deliciously spooky deviled eggs are perfect for Halloween gatherings, featuring creamy yolk filling, sriracha or balsamic glaze spiderwebs, and olive spiders.
Equipment
- Large pot
- Ice bath (bowl with ice water)
- Fork
- Small spoon or piping bag
- Toothpick
Ingredients
Main Ingredients
- 1 dozen large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- to taste Salt and black pepper
- 1/4 cup sriracha or balsamic glaze thinned slightly
- Black olives pitted, preferably jumbo or extra-large for spiders
- Fresh chives or dill sprigs for antennae
Instructions
Steps
- Place eggs in a pot, cover with cold water, and bring to a rolling boil. Immediately turn off the heat, cover, and let sit for 10-12 minutes, then transfer to an ice bath for at least 5 minutes.
- Gently crack and peel the cooled eggs under cold running water. Slice each egg in half lengthwise, scoop out the yolks into a medium bowl, and arrange the whites on a platter.
- Mash the egg yolks until smooth, then mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until creamy and well combined.
- Spoon the prepared yolk mixture back into the egg white halves, using a small spoon for a rustic look or a piping bag for an elegant presentation.
- Drizzle a thin ring of thinned sriracha or balsamic glaze around the yolk filling, then drag a toothpick from the center outwards to create a spiderweb pattern.
- Halve black olives lengthwise for spider bodies and slice the remaining half into thin strips for legs, arranging them on the webbed eggs. Insert small pieces of chives or dill sprigs into the filling for antennae.
Notes
For an even darker web effect, ensure your balsamic glaze is thick and reduced, or use black food gel mixed with a tiny bit of water. Jumbo olives work best for creating realistic spider bodies and legs.