Halloween Spider Deviled Eggs
Halloween Spider Deviled Eggs are a fun and spooky twist on a classic party favorite. These little egg bites are creamy and tangy with that traditional deviled egg filling, but…
By Fatima
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Reading time: 5 min
Tip: save now, cook later.
Halloween Spider Deviled Eggs are a fun and spooky twist on a classic party favorite. These little egg bites are creamy and tangy with that traditional deviled egg filling, but what really makes them stand out are the cute and creepy olive spiders perched right on top. The black olive legs and bodies give the eggs a festive, playful edge that’s perfect for Halloween gatherings.
I love making these because they never fail to get a smile or a surprised “aww” when people see those tiny olive spiders crawling on their plates. They’re simple to put together, and you can easily adjust the spice and tanginess of the filling to your taste. I usually mix in a little mustard and mayo, and sometimes add a pinch of smoked paprika for extra flavor.
These deviled eggs are the kind of appetizer that sparks conversation and adds a bit of cheeky fun to the table. I often serve them alongside other Halloween treats and watch as both kids and adults enjoy trying to spot the olives that look most like spiders. They’re a perfect little bite of spooky delight that fits right into any Halloween celebration!
Key Ingredients & Substitutions
- Eggs
- Fresh eggs make the best deviled eggs, as they hold their shape well when boiled. If you don't have large eggs, medium eggs work fine too—the filling amount may just be a bit less.
- Mayonnaise
- This adds creaminess to the filling. You can swap it with Greek yogurt or avocado for a lighter or different flavor.
- Dijon Mustard
- It gives a nice tang and mild heat. If you don’t have Dijon, yellow mustard or whole grain mustard can work as substitutes.
- Black Olives
- These are key for the spider bodies and legs. If black olives aren’t your thing, try Kalamata olives for a saltier twist, but keep in mind the color changes.
How Can I Make Perfect Halloween Spider Legs from Olives?
Creating the spider legs can feel tricky but it’s simple with a few steps:
- Cut the olives lengthwise; half for the body, the rest sliced thinly for legs.
- Use a sharp knife for clean slices—the thinner legs look more realistic.
- Arrange 4 legs on each side of the body directly on top of the yolk filling.
- If pieces move, you can gently press them into the filling or use a tiny dab of cream cheese as glue.
Take your time placing the legs—it’s easier to fix the shape if you don’t rush. This method gives you cute, creepy spiders without stress.
Equipment You’ll Need
- Medium saucepan – for boiling eggs evenly without cracking.
- Bowl of ice water – helps cool eggs quickly and makes peeling easier.
- Mixing bowl – to mash and mix the yolk filling smoothly.
- Spoon or piping bag – makes filling the egg whites neat and pretty.
- Sharp knife – for cutting eggs and slicing olives cleanly for spider legs.
Flavor Variations & Add-Ins
- Add paprika or cayenne to the yolk mix for a smoky or spicy kick.
- Try chopped cooked bacon in the filling for extra crunch and smoky flavor.
- Swap black olives with green olives stuffed with pimentos for a colorful spider twist.
- Mix in finely chopped herbs like chives or dill for fresh flavor and color.
How to Make Halloween Spider Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar
- Salt and black pepper to taste
- 6 large black olives, pitted
- Toothpicks (optional, to help assemble spider legs)
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend around 12 minutes boiling the eggs, 5 minutes cooling them, and a few minutes prepping and assembling the deviled eggs. It’s quick and easy to make for a fun Halloween treat!
Step-by-Step Instructions:
1. Cooking the Eggs:
Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10-12 minutes. Then, transfer the eggs to a bowl of ice water to cool completely, about 5 minutes.
2. Preparing the Filling:
Peel the eggs carefully and slice each one in half lengthwise. Remove the yolks and put them into a mixing bowl. Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix everything together until the filling is smooth and creamy.
3. Assembling the Spider Eggs:
Spoon or pipe the yolk mixture back into the egg white halves, creating a little mound. To make the spiders, cut the black olives in half lengthwise. Use one half as the spider’s body. Slice the other halves into thin strips to create spider legs—four legs on each side. Place the olive body on top of the yolk filling and carefully arrange the legs around it.
4. Serving:
Arrange the eggs on a plate and keep them chilled until serving. These spooky Halloween spider deviled eggs make a great appetizer for any party!
Can I Use Frozen Eggs for This Recipe?
It’s best to use fresh eggs for deviled eggs because frozen eggs don’t retain their texture well after boiling. Fresh eggs will give you smooth whites and creamy yolks perfect for filling.
Can I Make Halloween Spider Deviled Eggs Ahead of Time?
Yes! You can prepare the filling and assemble the eggs a few hours in advance. Store them covered in the refrigerator and add the olive spiders right before serving for the freshest look.
How Should I Store Leftover Deviled Eggs?
Keep leftovers in an airtight container in the fridge for up to 2 days. Avoid assembling the olive spiders until ready to serve, as they can get soggy or lose shape.
What Can I Substitute for Black Olives?
If you don’t have black olives, Kalamata olives or sliced black grapes can work for the spider bodies. Just make sure they are pitted and sliced thinly for the legs.