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Spooky Halloween Deviled Eggs with Olive Spiders

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Classic deviled eggs transformed into a spooky Halloween snack with olive spiders. Easy to make, uses simple ingredients, and is a total crowd-pleaser for any Halloween gathering.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika, for garnish
  • 1 can (6 ounces) large black olives, pitted
  • 1 can (6 ounces) medium black olives, pitted

Instructions

  1. Boil the eggs: Place 6 large eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Turn off heat, cover, and let sit for 10-12 minutes.
  2. Ice bath: While eggs cook, fill a large bowl with ice and cold water. Transfer eggs to ice bath using a slotted spoon. Let sit for at least 5 minutes.
  3. Peel and halve the eggs: Gently tap each egg to crack shell, then peel under cool running water. Pat dry. Slice each egg in half lengthwise. Pop out yolks into a small bowl. Place white halves on serving platter, cut-side up.
  4. Make the filling: Mash egg yolks with a fork until fine and crumbly. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy. Adjust seasoning to taste.
  5. Fill the egg whites: Using a small spoon or piping bag (or zip-top bag with corner snipped), fill each egg white half with yolk mixture, mounding slightly.
  6. Create the spider legs: Slice medium black olives crosswise into thin rings (about 1/8-inch thick). Each spider uses 4 rings (8 legs). For 12 egg halves, you’ll need about 48 rings (roughly 12 medium olives).
  7. Create the spider bodies: Slice large black olives in half lengthwise. Use one half per spider.
  8. Assemble the spiders: On each filled deviled egg, place 4 olive rings on each side of where the body will go. Gently place one large olive half (cut-side down) in the center, on top of the legs. Press lightly to adhere.
  9. Garnish and serve: Lightly sprinkle paprika over the entire platter. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Use older eggs (at least a week old) for easier peeling. Don’t over-boil the eggs to avoid a green ring around the yolk. Dry the egg whites before filling to prevent sliding. Make filling ahead of time and store in piping bag in fridge. Use a toothpick for precise leg placement. Don’t be afraid to over-stuff the eggs. For best visual effect, use medium olives for legs and large olives for bodies.

Nutrition

Keywords: Halloween deviled eggs, spooky deviled eggs, olive spiders, Halloween appetizer, deviled eggs with olives, creepy crawly deviled eggs

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