Halloween just got scarier (and tastier) with our spooktacular Spider Deviled Eggs! These creepy crawly delights feature creamy seasoned yolks with sliced olive “spiders” that will give your taste buds a thrill.
For more terrifyingly tasty treats, lurk on over to our healthy Halloween recipes to sink your fangs into even more devilishly delicious dishes.
These spider deviled eggs are a nutrient-dense alternative to traditional holiday appetizers. By utilizing Greek yogurt and reduced-sodium olives, we’ve lowered the saturated fat and salt content while maintaining a rich, satisfying flavor profile suitable for heart-healthy and diabetic-friendly diets.
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Yes! By swapping heavy mayonnaise for nonfat Greek yogurt and using fresh herbs and spices for flavor instead of excess salt, deviled eggs become a high-protein, heart-healthy snack.
While "spider eggs" in this recipe are just olives, real spider egg sacs are not a standard food item! These are strictly a festive, edible decoration made from pantry staples.
Make sure your yolk mixture is mashed very smooth. If it's too chunky, the olive strips won't have a flat surface to grip. You can also lightly press the "body" into the yolk to create a small anchor point.
A splash of acid! In this recipe, we use fresh lemon juice and zest, which brightens the heavy yolk flavor and makes the eggs taste much fresher.
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The secret to easy-peel eggs is the ice bath. Once your 10-minute timer is up, immediately move the eggs from the boiling water into a bowl of ice and cold water. This "shocks" the egg, causing the membrane to pull away from the shell. For the smoothest spider "bodies," peel the eggs under a bit of running water to help the shell slide right off.
Recipe yields 12 servings
In a large saucepan, cover eggs with cold water. Add ¼ tsp of Kosher salt. Bring to a boil. Remove pan from heat; cover and let stand for 10 minutes. While the eggs sit, fill a large bowl with cold water and a handful of ice cubes. Remove the eggs from the saucepan using a slotted spoon and transfer to the ice bath.
In a medium bowl, combine yogurt, mustard, lemon juice, lemon zest, shallot, sriracha and black pepper.
Remove the eggs from the ice bath, carefully peel them and halve them lengthwise. Remove the yolks, setting the whites aside, and place the yolk in the bowl with the yogurt mixture. Mash yolks with a fork until smooth.
Transfer the yolk mixture in a zip-top plastic bag and seal. Snip a ¼-inch hole in 1 corner of the bag. Pipe the yolk mixture into the egg whites. Set aside.
Slice 12 olives in half lengthwise. Place the olive halves cut side down in the center of the yolk mixture for the “body” of the spider. Set aside.
Slice the remaining 12 olives in half lengthwise; cut each half into 4 strips widthwise; then cut each strip in half widthwise. Place 8 pieces of olive on each side of the “bodies” on the yolk mixture to form the “legs.”
Sprinkle with chopped scallion and smoked paprika just before serving, or cover with plastic wrap and refrigerate for up to 8 hours.
Pair these spooky eggs with other healthy party favorites like jalapeño poppers or stuffed mushrooms. For a complete Halloween spread, serve them alongside a crisp Monster Stuffed Peppers to balance the protein with high-fiber grains.
If you don't have Greek yogurt, low-fat sour cream is a similar heart-healthy swap, though it has slightly less protein.
You can use yellow mustard or even a pinch of dry mustard powder for a milder tang.
If you aren't a fan of black olives, you can use halved cherry tomatoes to make "ladybugs" or red bell pepper strips for a different "creepy" look.
Minced red onion or green onion whites can be used if shallots aren't available.