Spider Deviled Eggs for Halloween
These super easy Spider Deviled Eggs for Halloween are a great way to celebrate the spooky season. Use black olives to turn classic deviled eggs into creepy crawly spiders. They’ll be the perfect addition to your Halloween parties.
If you need an easy and quick last-minute Halloween appetizer for your spooky party, these Spider Deviled Eggs are the classic appetizer turned creepy and crawly. I love deviled eggs and could probably eat a whole tray alone – without guilt.
Deviled eggs are so easy to make and there are so many ideas for the creamy filling but I like to stick to the classic egg recipe that my family loves but sometimes I change it up and dye the white halves pretty colors like in these Easter deviled eggs. We love these spooky appetizers and they disappear faster than you can say “boo”.
Why You’ll Love This Recipe
- The creepy crawlers will be enjoyed by adults and kids!
- Easy to make and you can get creative with the filling.
- A great Halloween recipe to make at the last minute.
Spider Deviled Eggs for Halloween
Everyone seems to love deviled eggs so it’s a no-brainer to make them for parties and when you turn them into 8-legged critters, even better. Halloween food should be fun and a bit creepy, right? This recipe covers both, not to mention a bit cute too.
I chose to make the filling for these spooky spider eggs simple as the fun factor of the spider appeals to small children. If your guests prefer a more robust deviled egg, I have suggestions for that in the Tips section of this post.
It’s easy to make these black olive spiders, so grab the kids to help too. Everyone will have fun making and eating these spooky snacks. My whole family tells me to make a double batch all the time! Be sure to add them to your menu for your next Halloween party
Making Hard-Boiled Eggs
I know everyone has their own method that works for them, but I find my method works for me without fail every time. When hard-boiling eggs, use cold water to start. I add a teaspoon of vinegar to the cold water to help keep the egg whites from leaking out if any of the shells crack while cooking. Bring the water to a good rolling boil. Cover, and remove from heat. Let sit covered for 15 minutes. Drain hot water from the pan and run cold water over the eggs. Add some ice to help in the cooling process. It doesn’t hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier.
Equipment
- saucepan
- fork or hand mixer
- spoon
- sharp knife
- medium mixing bowl
Ingredients
- 6 large eggs
- 3-4 tablespoons mayonnaise
- 1-2 teaspoon mustard
- 18 large whole black olives
Step by Step Instructions to Make Spider Deviled Eggs
Step 1
Fill a medium saucepan with cold water and add a teaspoon of white vinegar. Then add the eggs and bring to a rolling boil. Turn off the heat and cover and remove the pan from the burner. Let sit for 15 minutes then drain hot water and run cold water over the eggs to cool. Adding some ice helps the cooling process and shake the pan with the ice and eggs in it and let the shells crack a bit. This will help the peeling process be easier.
Step 2
Peel eggs then slice eggs in half lengthwise, and add the cooked yolks to a medium bowl. Mash egg yolks with a fork. You can use a hand-held electric mixer if you want.
Step 3
Add mayonnaise and mustard to mashed yolks. Mix until smooth and combined. Add the egg yolk mixture to a piping bag, snip off the end, and pipe the mixture into each white egg half. Alternatively, you can use a ziplock bag and snip the end off to pipe the filling into the egg whites or use a spoon to scoop the mixture into the egg whites.
Step 4
Cut each whole olive in half lengthwise, then set one on the center of the yolk mixture of each egg. The remaining sliced olives will become the spider legs. Cut just the very end off the olive halves, then cut the rest of the olive half into 4 thin slices to make the legs. Arrange 4 legs on each side of the olive in the center of the egg to complete the spider body. Refrigerate for 1 hour before serving.
Tips, Tricks, and FAQs
- Substitute the yellow mustard for Dijon or a spicy brown mustard.
- Add a teaspoon or two of dill pickle relish to the egg mixture.
- Bacon bits or chopped chives are great additions. I like to use finely diced green onions sometimes.
- A couple of dashes of Tabasco or your favorite hot sauce will spice things up.
- Add googly eyes to your spiders for even more fun.
Other “Deviled Egg” Recipes to Try
The delicious creamy filling in deviled eggs also would be great for this deviled egg crostini appetizer or make this pasta salad using all the flavors from the deviled eggs. If you dye eggs at Easter, remember these recipes for those eggs!
📜 Recipe Card for Spider Deviled Eggs
Spider Deviled Eggs for Halloween
Equipment
- medium saucepan
- fork and hand held electric mixer
- spoon
- knife
Ingredients
- 6 large eggs
- 3 – 4 tablespoons mayonnaise
- 1 – 2 teaspoons yellow mustard
- 18 whole black olives
Instructions
- Fill a medium saucepan with cold water and add a teaspoon of white vinegar. Then add the eggs and bring to a rolling boil. Turn off the heat and cover and remove the pan from the burner. Let sit for 15 minutes then drain hot water and run cold water over the eggs to cool. Adding some ice helps the cooling process and shake the pan with the ice and eggs in it and let the shells crack a bit. This will help the eggs to peel a bit easier.
- Peel eggs then slice eggs in half lengthwise, and add the cooked yolks to a medium bowl. Mash yolks with a fork. You can use a hand-held electric mixer if you want.
- Add mayonnaise and mustard to mashed yolks. Mix until smooth and combined. Add the mixture to a piping bag, snip off the end, and pipe the mixture into the white egg halves. Alternatively, you can use a ziplock bag and snip the end off to pipe the filling into the egg whites or use a spoon to scoop the mixture into the egg whites.
- Cut the olives in half lengthwise, then set one on each center of 12 delivered eggs. The remaining sliced olives will become the legs. Cut just the very end off the olive halves, then slice the rest of the olive half into 4 thin strips to make the legs. Arrange 4 legs on each side of the olive in the center of the egg. Refrigerate for 1 hour before serving.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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