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Spooky Halloween Deviled Eggs: Best Olive Spider Recipe

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These Spooky Halloween Deviled Eggs with Olive Spiders are creamy, tangy, and topped with savory black olive spiders. They’re quick, easy, and perfect for Halloween parties.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 3 tablespoons mayonnaise (Hellmann’s or Duke’s)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch of paprika (for dusting)
  • 1 can (6 oz) large pitted black olives, drained
  • 1 can (6 oz) sliced black olives, drained

Instructions

  1. Hard-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. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. Ice bath: While eggs sit, fill a bowl with ice and cold water. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let chill for at least 5 minutes.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell all over. Roll between palms to loosen, then peel under cold running water. Pat dry with a paper towel.
  4. Slice the eggs: Slice each egg in half lengthwise. Pop yolks into a mixing bowl. Arrange white halves on a serving platter, cut side up.
  5. Make the filling: Add mayonnaise, yellow mustard, white vinegar, salt, and pepper to the yolks. Mash with a fork until smooth. Taste and adjust seasoning if needed.
  6. Fill the eggs: Spoon yolk mixture into a piping bag or zip-top bag. If using a zip-top bag, press mixture into one corner and snip off about 1/4 inch from the tip. Pipe filling into each egg white half, mounding slightly.
  7. Create the spider bodies: Slice large pitted black olives in half lengthwise. Each half becomes one spider body. Set aside.
  8. Create the spider legs: Take sliced black olives and cut each slice into thin strips (about 4-5 strips per slice). You need 8 legs per spider.
  9. Assemble the spiders: Dab a tiny bit of yolk filling onto the back of a spider body (olive half). Press the olive half, cut side down, onto the center of a filled egg. Use the tip of a knife to gently press 4 leg strips into the filling on each side of the spider body.
  10. Add the eyes (optional): Dab a tiny speck of mayonnaise onto the back of the spider body. Press a tiny piece of black olive or a poppy seed onto the mayo for each eye.
  11. Dust with paprika: Lightly sprinkle paprika over the entire platter.
  12. Chill before serving: Refrigerate for at least 30 minutes before serving.

Notes

Use a tiny dab of yolk filling as glue to keep olive spiders from sliding off. For best results, assemble spiders just before serving. Eggs can be hard-boiled and filling made a day ahead; store whites and filling separately in the fridge.

Nutrition

Keywords: Halloween deviled eggs, olive spiders, spooky appetizer, Halloween party food, deviled eggs recipe

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