These Spider Egg Avocado Boats are a fun and healthy Halloween twist on classic deviled eggs. Creamy avocado halves are filled with a zesty egg mixture, then topped with “spider” olives for a chilling, edible decoration. Tested twice for texture and shape — they hold up beautifully on party trays.
Ingredients
(Makes 6 boats / serves 3–6)
- 3 ripe avocados, halved and pitted
- 6 hard-boiled eggs, peeled
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 12 black olives, halved (for spider bodies)
- 12 black olives, sliced into strips (for spider legs)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use vegan mayo | Keeps filling creamy and rich |
| Gluten-free | Naturally gluten-free | No substitutions needed |
| Egg-free | Use chickpea “egg” salad filling | Vegan-friendly option |
| No pork/alcohol | Not applicable | Naturally free from both |
Step-By-Step Instructions
- Make the filling.
Scoop yolks from hard-boiled eggs and mash them with avocado, mayo, mustard, lime juice, garlic powder, salt, and pepper until smooth. - Assemble the boats.
Spoon the mixture into each avocado half, creating a small mound on top. - Decorate.
Place a halved olive in the center for the spider’s body. Use olive strips to form 8 legs. Chill until ready to serve.
Pro Tips & Variations
- Make ahead: Prepare filling up to 6 hours ahead; store covered with plastic wrap directly on the surface to prevent browning.
- Add spice: Mix in a pinch of smoked paprika or hot sauce for kick.
- Vegan version: Use mashed chickpeas instead of eggs.
- Kid tip: Let kids decorate their own spider designs for a party activity.
- Presentation: Serve on black or slate trays with “web” drizzles of Greek yogurt or mayo.
Serving Suggestions
- Serve as a spooky Halloween appetizer or themed brunch.
- Pair with carrot “witch fingers” and pretzel “broomsticks.”
- Add red pepper flakes or sriracha drizzle for a scary “bloody” effect.
Storage & Reheating
- Refrigerate: Store up to 1 day covered tightly with plastic wrap touching the surface to avoid browning.
- Freeze: Not recommended — avocado texture changes.
- Food safety: Serve within 2 hours of removing from fridge.
FAQs
Q1: How do I keep the avocado from browning?
A1: Add extra lime juice and press plastic wrap directly onto the filling.
Q2: Can I make these vegan?
A2: Yes — swap eggs for mashed chickpeas and mayo for vegan mayo.
Q3: How long can they sit out?
A3: Up to 2 hours at room temperature, or 1 hour outdoors in warm weather.
Nutrition (per serving, 2 halves)
Calories: 210; Protein: 8g; Carbs: 7g; Fat: 17g