Deviled Spider Eggs

Ingredients

• 6hard-boiled eggs, halved, with the yolks removed
• 1 smallavocado, mashed
• 1 tbspmayonnaise
• 2–4 dropsgreen food colouring
• to tastesalt and pepper
• ¼ tsppaprika
• 12black olives, halved

Instructions

1. 1

   Mix the filling

   In a small bowl, stir together the egg yolks, mashed avocado, mayonnaise, green food colouring, salt, pepper and paprika until smooth. Spoon the mixture into a resealable bag, snip off one corner and pipe it into the egg halves.

2. 2

   Make the spiders

   Place an olive half on each filled egg. Cut the remaining olive halves into small leg shapes and arrange them around the olive bodies to make spiders.

What are Deviled Spider Eggs?

Deviled eggs are halved hard-boiled eggs filled with a seasoned mixture made from their yolks. This version gives the filling a green tint with avocado and food colouring, then uses black olives to create a spider decoration.

The spider design makes a familiar party appetiser feel festive, while the creamy filling and briny olives provide a simple contrast of flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 65 calories, 3g protein, 1g carbs, 5g fat.

The egg yolks and mayonnaise contribute much of the fat, while the eggs provide most of the protein. The avocado adds a small amount of carbohydrate and fibre, and the olives contribute flavour and sodium. Pair an egg with fresh vegetables or salad for a more varied plate.

The filling

Egg yolks: they give the mixture its classic deviled-egg base and help it become thick when combined with the other ingredients.

Avocado and mayonnaise: mash and stir them in until the filling looks smooth enough to pipe. Add the food colouring a drop at a time to control the shade.

Pipe neatly

Smooth filling: mix thoroughly before transferring it to the bag so the avocado and yolks are evenly combined.

Small opening: snip just a little off one corner of the bag; you can enlarge it if needed, but a large opening makes it harder to pipe a tidy mound into each egg half.

Build the spider decoration

Olive bodies: put one olive half on each filled egg, positioning it near the centre of the filling.

Olive legs: cut the remaining olive pieces into small strips and arrange them around each body. Keep the legs short enough to sit on the egg rather than extending far beyond it.

Check the texture and seasoning

Filling texture: aim for a smooth, thick mixture that holds its shape when piped. If it is lumpy, keep stirring and mashing before filling the eggs.

Seasoning: taste the filling before piping and adjust the salt and pepper to your preference. The olives also bring a salty, savoury note.

Serving and timing

These eggs are served cold or chilled, so they suit a make-ahead appetiser platter. The recipe does not specify a preparation time, so allow enough time to mix the filling and arrange the olive decorations carefully.

Serve them alongside crisp vegetables, salad or other appetisers. Keep the finished eggs cool until you are ready to put them out.

Recipe notes & tips

• Mash the avocado well before mixing it with the yolks.
• Add the green food colouring gradually until you reach the colour you want.
• Use a resealable bag with a small corner snipped off for controlled piping.
• Arrange the olive bodies before adding the legs so the spider shapes stay easy to read.
• Taste the filling before piping, as the olives will add saltiness.

Variations

• Skip the colouring: leave the filling its natural avocado colour.
• Add extra paprika: sprinkle a little more over the filling for a stronger paprika note.
• Make smaller spiders: cut the olive legs into shorter pieces for a neater decoration.
• Use a piping nozzle: fit one to the bag for a ridged filling, if available.
• Adjust the seasoning: add salt and pepper to suit your taste before filling the eggs.

Common mistakes to avoid

• Lumpy filling: mash the avocado and yolks thoroughly before piping.
• Too much colouring at once: add it drop by drop so the filling does not become darker than intended.
• Large bag opening: snip off only a small corner first for better control.
• Olive legs too long: cut shorter strips so they sit neatly on the egg halves.
• Seasoning only at the end: taste the filling before piping and adjust it while it is still in the bowl.

How to store

Store the finished eggs in a covered container in the fridge and eat within 2 days. Keep them chilled until serving; they are best served cold rather than reheated.

Frequently asked questions