Spider Web Deviled Eggs with Olive Spiders (Appetizer)

How to Make Spider Web Deviled Eggs with Olive Spiders (Appetizer)

1. 1

   Step 1: Hard-boil the eggs

   Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to cool for 5–10 minutes to stop cooking and make peeling easier.

   For this step

   • 6 largeLarge eggs
   
2. 2

   Step 2: Peel and halve the eggs

   Gently crack and peel the cooled eggs, rinse to remove shell fragments, then pat dry. Slice each egg in half lengthwise and carefully remove the yolks, placing yolks in a medium bowl and arranging the egg white halves on a serving platter or tray.
   
3. 3

   Step 3: Make the classic deviled filling

   Mash the yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until very smooth. Taste and adjust seasoning as needed. Transfer the mixture to a piping bag fitted with a round tip or to a zip-top bag with a small corner snipped off for easier filling.

   For this step

   • 3 tbspMayonnaise
   • 1 tspDijon mustard
   • 1 tspFresh lemon juice
   • 1/2 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
4. 4

   Step 4: Fill the whites and pipe the spider web

   Pipe or spoon the yolk mixture into the hollows of the egg whites, creating slightly domed centers. Put the sour cream in a small squeeze bottle or a second zip-top bag and pipe thin concentric rings on top of the yolk mixture; drag a toothpick from the center outward at 6–8 evenly spaced intervals to pull the rings into a web. Lightly dust with smoked paprika around the edges for color and a smoky note.

   For this step

   • 2 tbspSour cream (for web)
   • 1 tspSmoked paprika (garnish)
   
5. 5

   Step 5: Assemble the olive spiders and finish

   For each spider, use one olive as the body: slice a small flat on one side so it sits snugly on the yolk dome, or halve an olive if you prefer a smaller body. Cut chives into short 1-inch lengths (several per chive) and insert three 'legs' on each side of the olive by gently pressing them into the yolk or anchoring with a tiny dab of filling. Arrange finished deviled eggs on the platter and refrigerate until ready to serve; assemble webs just before serving for the sharpest contrast.

   For this step

   • 12 wholeLarge black olives (pitted)
   • 12 stalksFresh chives
   

1. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to cool for 5–10 minutes to stop cooking and make peeling easier.
2. Gently crack and peel the cooled eggs, rinse to remove shell fragments, then pat dry. Slice each egg in half lengthwise and carefully remove the yolks, placing yolks in a medium bowl and arranging the egg white halves on a serving platter or tray.
3. Mash the yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until very smooth. Taste and adjust seasoning as needed. Transfer the mixture to a piping bag fitted with a round tip or to a zip-top bag with a small corner snipped off for easier filling.
4. Pipe or spoon the yolk mixture into the hollows of the egg whites, creating slightly domed centers. Put the sour cream in a small squeeze bottle or a second zip-top bag and pipe thin concentric rings on top of the yolk mixture; drag a toothpick from the center outward at 6–8 evenly spaced intervals to pull the rings into a web. Lightly dust with smoked paprika around the edges for color and a smoky note.
5. For each spider, use one olive as the body: slice a small flat on one side so it sits snugly on the yolk dome, or halve an olive if you prefer a smaller body. Cut chives into short 1-inch lengths (several per chive) and insert three 'legs' on each side of the olive by gently pressing them into the yolk or anchoring with a tiny dab of filling. Arrange finished deviled eggs on the platter and refrigerate until ready to serve; assemble webs just before serving for the sharpest contrast.