About this recipe

Creepy, crowd-pleasing Spider Deviled Eggs are a Halloween party staple that's as fun to make as it is to eat. Classic creamy deviled egg filling is piped into hard-boiled egg whites, then topped with a black olive "spider body," sriracha "eyes," and paprika-dusted chive "legs" — all perched on a web of mayo. These are approachable, make-ahead friendly, and always the first thing to disappear at the party table.

Instructions

1. 1

   Place the eggs in a single layer in a large pot and cover with cold water by at least 1 inch. Bring to a full rolling boil ^[over high heat]. Once boiling, remove from heat, cover the pot, and let the eggs sit for exactly 12 minutes.

2. 2

   While the eggs cook, prepare an ice bath in a large mixing bowl with cold water and plenty of ice. After 12 minutes, transfer the eggs to the ice bath with a slotted spoon and let them cool for at least 10 minutes. This stops cooking and makes peeling much easier.

3. 3

   Gently peel the cooled eggs under a thin stream of running water. Pat dry with paper towels. Slice each egg in half lengthwise with a sharp knife and carefully pop the yolks into a mixing bowl. Set the whites on a platter.

4. 4

   Mash the yolks well with a fork until no large lumps remain. Add the mayonnaise, yellow mustard, white wine vinegar, salt, black pepper, and garlic powder. Mix until completely smooth and creamy. Taste and adjust seasoning — the filling should be well-seasoned and slightly tangy.

5. 5

   Transfer the filling to a piping bag fitted with a round or star tip (or use a Ziploc bag with one corner snipped off). Pipe a generous mound of filling into each egg white half, slightly domed above the rim.

6. 6

   For each spider body: slice 12 black olives in half lengthwise. Place one olive half, cut-side down, on top of the filling mound as the spider's body. For the spider's head, cut a small round piece from another olive slice and place it just in front of the body.

7. 7

   Cut the chives into 1-inch pieces. Press 4 pieces of chive into the filling on each side of the olive body (8 legs total per spider) to mimic spider legs. Angle them slightly downward and outward for a realistic crawling look.

8. 8

   Dip a toothpick into the Sriracha and dab two tiny red dots onto the olive head as spider eyes. Dust the entire platter lightly with paprika for color.

9. 9

   Place the 2 tablespoons of mayonnaise into a small Ziploc bag and snip a very tiny corner off. Pipe thin, zig-zag lines across the serving platter or directly over the eggs to create a spiderweb effect. Serve immediately or refrigerate uncovered for up to 2 hours before serving.