Print

Best Spider Deviled Eggs Recipe for Halloween

spider deviled eggs - featured image
Print Recipe

These spider deviled eggs are a fun and delicious Halloween party appetizer. Creamy, tangy deviled eggs topped with black olive spiders that are sure to be a hit with kids and adults alike.

Ingredients

Scale
  • 12 large eggs (room temperature if possible)
  • 1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon pickle juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (freshly ground)
  • Paprika for sprinkling (smoked or sweet)
  • 1 can (6 ounces) large black olives
  • 1 can (4 ounces) sliced black olives

Instructions

  1. Boil the eggs: Place eggs in a single layer in a pot, cover with cold water by 1 inch. Bring to a full rolling boil over high heat. Cover, turn off heat, and let sit for exactly 12 minutes. Drain and immediately cover with ice water. Let sit for at least 10 minutes.
  2. Peel the eggs: Gently tap each egg on the counter to crack the shell, roll between palms, and peel starting from the wider end. Rinse under cool water and pat dry.
  3. Cut and separate: Slice each egg in half lengthwise. Pop out yolks into a mixing bowl. Arrange white halves on a serving platter cut-side up.
  4. Make the filling: Add mayonnaise, yellow mustard, white vinegar, pickle juice, salt, and pepper to the yolks. Mash with a fork until completely smooth. Taste and adjust seasoning.
  5. Fill the eggs: Spoon filling into a piping bag or zip-top bag. Snip off the corner and pipe filling into each egg white half, mounding slightly.
  6. Prepare the spiders: Slice large whole olives in half lengthwise for bodies. For legs, use sliced olives—each spider needs 8 legs (4 sliced rounds cut in half). Arrange leg pieces on each deviled egg in a fan pattern (4 per side), then place olive half on top. Sprinkle with paprika.
  7. Chill and serve: Refrigerate for at least 30 minutes before serving. Serve cold.

Notes

Use older eggs (buy a week ahead) for easier peeling. For the olive spiders, use a tiny dab of yolk filling as ‘glue’ to keep them in place. Make no more than 24 hours ahead; add olive spiders just before serving. For a spicy version, add 1/2 teaspoon sriracha or hot sauce to the filling.

Nutrition

Keywords: spider deviled eggs, Halloween appetizer, deviled eggs, Halloween party food, creepy crawly eggs

Find it online: https://junomeals.com/best-spider-deviled-eggs-recipe-for-halloween/