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Wholesome Halloween Deviled Eggs with Spider Olives

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These Wholesome Halloween Deviled Eggs with Spider Olive Toppers are creamy, tangy, and spooky-fun—perfect for Halloween parties. Made with Greek yogurt and smoked paprika, they’re a healthier twist on a classic appetizer that both kids and adults will love.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon smoked paprika, plus extra for garnish
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon olive oil (optional)
  • 12 large black olives, pitted
  • 6 small black olives, pitted
  • ½ teaspoon olive oil (for brushing olives)

Instructions

  1. Place 6 large eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat (8-10 minutes). Once boiling, cover the pan, turn off the heat, and let the eggs sit in the hot water for exactly 12 minutes.
  2. While the eggs sit, fill a large bowl with ice and cold water to create an ice bath.
  3. After 12 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them sit for at least 5 minutes (10 is better).
  4. Gently crack the eggs all over by tapping on the counter, then roll between your palms to loosen the shell. Peel starting from the wider end. Rinse under cold water if needed.
  5. Slice each egg lengthwise with a sharp knife. Pop out the yolks into a small mixing bowl and arrange the whites on a serving platter.
  6. Add Greek yogurt, Dijon mustard, white vinegar, smoked paprika, salt, pepper, and olive oil (if using) to the yolks. Mash together with a fork until smooth. Taste and adjust seasoning.
  7. Transfer the yolk mixture to a piping bag or zip-top bag. If using a zip-top bag, snip off about ¼ inch from one corner. Pipe the filling into each egg white half, swirling slightly at the top.
  8. For the spider toppers: Slice 12 large black olives lengthwise into thin strips (about 6-8 strips per olive) for legs. Cut 6 small black olives in half crosswise for bodies. On each deviled egg, arrange 4-6 olive strips on each side of the filling, then place one small olive half in the center as the body. Brush olives lightly with olive oil for a shiny effect.
  9. Sprinkle a tiny pinch of smoked paprika over each egg. Serve immediately or refrigerate until ready.

Notes

For easiest peeling, use eggs that are at least a week old. The ice bath is crucial for easy peeling and perfect yolks. For dairy-free, swap Greek yogurt with mashed avocado. Store filled eggs and olive spiders separately if making ahead; assemble just before serving. Do not freeze.

Nutrition

Keywords: Halloween deviled eggs, spider deviled eggs, healthy deviled eggs, Greek yogurt deviled eggs, spooky appetizer, Halloween party food, olive spiders

Find it online: https://cravemila.com/wholesome-halloween-deviled-eggs-with-spider-olives/