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Spooky Olive Spider Deviled Eggs: Easy Halloween Appetizer

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These Spooky Olive Spider Deviled Eggs are a clever Halloween twist on a classic appetizer. Creamy deviled eggs topped with olive spiders that are creepy-cute and always the first to disappear from the party table.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon paprika (plus extra for garnish)
  • 1 jar large pitted black olives (about 24 olives, jumbo if available)
  • 1 jar pimento-stuffed green olives (about 12 olives)
  • 1 small jar pimentos (optional, for extra eyes)

Instructions

  1. Boil the eggs: Place eggs in a large pot, cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for exactly 12 minutes.
  2. Ice bath: While eggs sit, fill a medium bowl with ice water. Transfer eggs to ice bath using a slotted spoon. Cool completely for at least 10 minutes.
  3. Peel carefully: Tap each egg on counter to crack shell, roll between palms to loosen. Peel starting from wider end. Rinse off shell bits.
  4. Slice and separate: Slice each egg in half lengthwise. Pop out yolks into a small mixing bowl. Arrange egg white halves on serving platter, cut-side up.
  5. Make the filling: Mash yolks with a fork until crumbly. Add mayonnaise, mustard, vinegar, salt, pepper, and paprika. Mix until smooth and creamy. Taste and adjust seasoning.
  6. Pipe the filling: Spoon yolk mixture into a piping bag or zip-top bag. Snip a small corner (about 1/4 inch wide). Pipe filling into each egg white half, mounding slightly in center.
  7. Prepare olive spiders: Slice green olives in half crosswise (not lengthwise) to create spider bodies with pimento eyes. Slice black olives lengthwise into thin strips for spider legs (8 legs per spider).
  8. Assemble spiders: Place one green olive half (cut-side down) on filling in center of each deviled egg. Press gently. Arrange 8 black olive strips around each green olive body—4 on each side, slightly angled to look like spider legs.
  9. Final touches: Sprinkle a tiny bit of paprika over spiders for a ‘dusty’ effect. For extra creepy eyes, use a toothpick to dot a tiny bit of pimento on front of each green olive body. Refrigerate for at least 30 minutes before serving.

Notes

For best results, boil and peel eggs the day before. Store peeled eggs in fridge in a bowl of water. On party day, make filling and assemble. Slice black olive strips while cold from fridge for clean cuts. If filling is too thick, add a teaspoon of pickle juice or olive brine. If too thin, add another mashed yolk or tablespoon of mayonnaise. Don’t overfill egg whites—leave a rim of white showing. Refrigerate filled eggs for at least 30 minutes before adding spiders to prevent legs from sliding off. Store leftovers in airtight container in fridge for up to 3 days in a single layer. Add olive spiders up to 2 hours before serving for best presentation.

Nutrition

Keywords: Halloween deviled eggs, spider deviled eggs, olive spider deviled eggs, Halloween appetizer, spooky deviled eggs, easy Halloween recipe

Find it online: https://evabake.com/spooky-olive-spider-deviled-eggs-easy-halloween-appetizer/