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Best Lighter Spooky Spiderweb Deviled Eggs

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These lighter deviled eggs feature a creamy, tangy filling with a fun spiderweb design made from black olives and mayo. Perfect for Halloween parties, they’re quick to make and a crowd-pleaser.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons light mayonnaise
  • 1 tablespoon plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pickle brine
  • 1/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon smoked paprika, for garnish
  • 1 can (2.25 oz) sliced black olives, drained and patted dry
  • Optional: fresh chives, finely chopped, for extra color

Instructions

  1. Hard-boil the eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath immediately. Let cool for 5 minutes, then peel.
  2. Slice the eggs in half lengthwise. Use a sharp knife and wipe it clean between cuts for neat edges. Gently pop out the yolks into a small bowl. Arrange the whites on a serving platter cut-side up.
  3. Make the filling: Add the light mayo, Greek yogurt, Dijon mustard, pickle brine, salt, and pepper to the yolks. Mash with a fork until smooth. Taste and adjust seasoning. The mixture should be creamy but not runny.
  4. Pipe the filling: Spoon the yolk mixture into a piping bag fitted with a small round tip. Pipe a generous amount into each egg white, mounding slightly. If you don’t have a piping bag, use a zip-top bag with a corner snipped off.
  5. Create the spiderweb: Take a dry olive slice and place it in the center of each filled egg. Starting from the olive, pipe a thin line of mayo outward to the edge of the egg white. Repeat 4-5 times around the olive, like spokes on a wheel. Then, using a toothpick, gently drag from the center outward through each mayo line, curving slightly to create a web effect. Wipe the toothpick clean between drags for sharp lines.
  6. Garnish and chill: Sprinkle a tiny pinch of smoked paprika over the eggs (avoid the webs if you want them to stay white). Add chopped chives if using. Refrigerate for at least 15 minutes before serving to let the flavors meld. The eggs will keep for up to 2 days in an airtight container.

Notes

Use eggs that are a week old for easier peeling. Dry olives thoroughly before placing on eggs to prevent mayo from sliding. Practice the web on a plate first. Chill before serving for best flavor. The spiderweb design can be added up to 2 hours before serving.

Nutrition

Keywords: deviled eggs, spiderweb, Halloween, light, healthy, appetizer, party food

Find it online: https://noshbelle.com/best-lighter-spooky-spiderweb-deviled-eggs/