Print

Kid-Approved Halloween Deviled Eggs with Spider Web Sriracha

halloween deviled eggs - featured image
Print Recipe

These spooky deviled eggs feature a creamy yolk filling with a subtle sriracha kick, topped with a spider web sriracha drizzle and black olive spiders. Perfect for Halloween parties, they look impressive but come together in just 30 minutes.

Ingredients

Scale
  • 12 large eggs (room temperature preferred)
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 2 tablespoons sriracha sauce
  • 1/4 teaspoon paprika (smoked or regular)
  • 6 black olives (canned, pitted, halved lengthwise)
  • 12 chives or thin green onion strips (cut into 1/4-inch pieces)

Instructions

  1. Place eggs in a single layer in a large pot and 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 12 minutes.
  2. Transfer eggs to an ice bath and cool for at least 5 minutes. Peel eggs under cool running water, starting from the wider end.
  3. Slice each egg in half lengthwise. Remove yolks to a medium bowl and arrange whites on a serving platter, cut side up.
  4. Mash yolks with mayonnaise, yellow mustard, white vinegar, salt, black pepper, and garlic powder until completely smooth. Adjust seasoning to taste.
  5. Transfer yolk mixture to a piping bag or zip-top bag. Snip off a 1/4-inch corner and pipe filling into each egg white half, swirling from outside to center.
  6. Place sriracha in a small zip-top bag and snip off a tiny corner (pinhead size). Drizzle sriracha in a spiral over each filled egg, then drag a toothpick from center outward to create a spider web pattern. Wipe toothpick clean between eggs.
  7. Sprinkle a pinch of paprika over each egg.
  8. Place one olive half on top of 6 deviled eggs. Arrange 4 chive pieces on each side of the olive to form spider legs, pressing gently into the filling.
  9. Serve chilled or at room temperature.

Notes

For easier peeling, use eggs that are at least a week old or add 1 teaspoon baking soda to the boiling water. For a milder version, replace sriracha with 1 tablespoon ketchup mixed with 1 tablespoon water. Store filling and whites separately if making ahead; assemble just before serving. Leftover filling makes a great sandwich spread.

Nutrition

Keywords: Halloween deviled eggs, spider web deviled eggs, sriracha deviled eggs, spooky appetizer, kid-friendly Halloween recipe

Find it online: https://lolaspoon.com/kid-approved-halloween-deviled-eggs-with-spider-web-sriracha/