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Spider Web Deviled Eggs: Easy Halloween Appetizer

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These spider web deviled eggs with smoked paprika are a show-stopping Halloween appetizer that looks intricate but is surprisingly simple to create. The smoky, creamy filling paired with a playful web pattern is guaranteed to impress guests.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon smoked paprika (plus extra for dusting)
  • 1/4 teaspoon garlic powder (optional)
  • Salt and black pepper to taste
  • 2 tablespoons mayonnaise (thinned with milk or water for piping)
  • Black sesame seeds or poppy seeds (for spider bodies)
  • Small pretzel sticks (broken into tiny pieces for spider legs, about 6 per spider)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a large pot, cover with cold water by 1 inch. Bring to a rolling boil over high heat (8-10 minutes). Cover, remove from heat, and let sit for exactly 12 minutes. Transfer to an ice bath and cool for at least 5 minutes.
  2. Peel and halve the eggs: Tap each egg to crack the shell, roll between palms, and peel starting from the wider end. Rinse under cold water. Slice each egg lengthwise, remove yolks, and place yolks in a mixing bowl. Arrange egg white halves on a serving platter cut-side up.
  3. Make the filling: Mash yolks with a fork until fine crumbs. Add 1/3 cup mayonnaise, Dijon mustard, white vinegar, smoked paprika, garlic powder, salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
  4. Fill the eggs: Spoon yolk mixture into a piping bag fitted with a small round tip. Pipe filling into each egg white half, mounding slightly above the edge. Do not overfill.
  5. Create the spider web pattern: In a small bowl, mix 2 tablespoons mayonnaise with a splash of milk or water until thin but not runny. Transfer to a small piping bag or zip-top bag with a tiny snipped corner. Pipe a small dot of thin mayo in the center of each filled egg, then pipe concentric circles around the dot (about 1/4 inch apart). Using a toothpick, drag from the center dot outward through all circles to create web spokes. Wipe toothpick clean between each drag.
  6. Add the spider garnish: Place a small dot of thin mayo on top of the web (off-center). Press a black sesame seed or poppy seed onto the dot for the body. Gently press 6 tiny pretzel stick pieces into the mayo around the body to form legs. Repeat for each egg. Dust the entire platter lightly with extra smoked paprika.

Notes

For easier peeling, use eggs that are at least a week old. Add a teaspoon of baking soda to the boiling water to help loosen shells. The web pattern works best with quick, confident toothpick strokes. Make ahead: boil and peel eggs the day before; store whites and yolks separately. Add spider web pattern and garnishes just before serving.

Nutrition

Keywords: spider web deviled eggs, Halloween appetizer, deviled eggs with paprika, easy Halloween recipe, spooky deviled eggs

Find it online: https://perkypan.com/spider-web-deviled-eggs-easy-halloween-appetizer/