Written by Dianne B. Published on in Appetizers, Halloween, Snacks
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Black olives are cut and assembled to look like spiders in this Spooky Spider Deviled Eggs recipe. A perfect appetizer for your Halloween party!
It’s kind of ironic that I’m writing this particular post at the same time I’m figuring out that I’m intolerant to eggs. I hate to say it, but I just can’t eat eggs anymore. I used to not have any problems with them, frequently eating scrambled eggs for breakfast. But over the summer I started noticing some digestive issues again. I thought to myself, “Wait a minute, I thought I had this intolerance-thing all figured out! Now what’s bothering me?” It took a while, but I finally realized it was eggs. So sad.
I took a month off of eating eggs and felt great. Then I decided to test them again this past week and unfortunately reacted to my delicious scrambled egg breakfast. I have read that if the digestive system is given a rest and a chance to heal, some people can go back to eating eggs. So that’s what I’m going to try. For the next three to four months I am egg-free. Hopefully at the end I will at least be able to eat baked goods with eggs, if not whole eggs themselves.
A Halloween Appetizer
Anyways, this recipe for Spooky Spider Deviled Eggs was just too cute not to share. And with Halloween coming up soon, I wanted to give my readers a fun idea. This recipe is from Food.com. I adapted the filling a bit to make it creamier. By the way, it is also low FODMAP! Spooky!
Try these other Halloween recipe from my collection:
- Chicken Pumpkin Curry
- Pumpkin Enchiladas
- Pumpkin Pancakes
Black olives are cut and assembled to look like spiders in this Spooky Spider Deviled Eggs recipe. A perfect appetizer for your Halloween party!
Course Appetizer
Cuisine American
Keyword deviled eggs, eggs, gluten-free, low-fodmap
Prep Time 20 minutes minutes
Servings 12
Ingredients
- 6 hard-boiled eggs, halved
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- whole black olives
Instructions
Cut eggs in half lengthwise. Slip out yolks and mash.
Stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper.
Cut whole olive in half lengthwise.
Put one half on mashed yolk for the spider’s body.
Thinly slice the other half of the olive for the spiders legs. Put four legs on each side.
adapted from Food.com: Halloween Spooky Spider Deviled Eggs
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27 Comments
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October 14, 2013 at 10:32 pm ·Reply
I am a fellow FODMAPper with egg issues too. Such a bummer! I am okay with them in baked goods.
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October 16, 2013 at 11:54 pm ·Reply
It is a bummer! I think I'm ok with eggs in baked goods too, but I thought I'd take a break from anything egg for a while.
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October 12, 2014 at 8:23 pm ·Reply
These are very awesomely cute. I'm sorry about your digestive issues though.
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October 13, 2014 at 2:12 pm ·Reply
I just love eggs in any way shape or form hehehe.. Simple and awesome idea and very cute..
Thanks for Sharing ! -
October 14, 2014 at 3:13 am ·Reply
Thanks! 🙂
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October 14, 2014 at 3:14 am ·Reply
You're welcome! Hope you try the eggs and enjoy them.
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October 18, 2014 at 7:34 am ·Reply
Do you think duck eggs might be ok? I've heard some people do better with them if they can't eat chicken eggs.
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October 30, 2015 at 9:03 am ·Reply
Hi, dianne. Your story is very moving. Regarding the eggs. Some documentation talk about how the heat radically changed the egg hence, isn't alkaline as opposed to consuming raw, which some folks can tolerate. Just two-cents worth.
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October 30, 2015 at 9:06 am ·Reply
Heat radically affects the egg [or any food as so] which creates more of a burden to the digestive system as opposed to eating eggs raw. Just another school of wisdom. Thanks so much for your aesthetics.
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November 17, 2015 at 2:44 am ·Reply
Thanks for your comment! I'll keep it mind.
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August 13, 2018 at 7:33 am ·Reply
Be careful with the eggs. Sometimes you develop allergies to things as you get older. If this is the case be warned about some types of vaccines also. Recipe is very cute!
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Teri
October 3, 2022 at 6:39 pm ·Reply
What size of olives should I use? Med?-
Dianne B.
October 10, 2022 at 5:11 pm ·Reply
I think either medium or large olives would work fine.
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About Me
Dianne
I create recipes for people (including my husband and myself) with sensitive bellies. I also love photographing food. I read books and practice yoga in my spare time. Read More »
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