These spooky deviled eggs are topped with black olive spiders: half an olive for the body and thin half-moon slices for the legs. Underneath, it's a classic deviled egg filling of mayonnaise, Dijon mustard, salt and black pepper.
They're an easy and inexpensive Halloween appetizer that's fun to serve, and you can make them the night before your party.
Ingredients you will need
Hard-boiled eggs: It's best to use large or extra-large eggs so the olive spiders can easily fit on top.
Mayonnaise: A good alternative is using softened cream cheese.
Dijon mustard: Classic yellow mustard is another option.
Salt and black pepper: Add both to your liking.
Black olives: Make sure to buy whole pitted olives, not sliced ones.
To make these Halloween deviled eggs look extra cute, you can use tiny edible candy eyes. They are completely optional and mostly used as fun decoration. Keep in mind that they are sweet, so you can easily leave them out.
If you use them, add them just before serving, as the color can start to bleed after sitting in the fridge for a while.
How to make the olive spiders
Fill the egg whites first, either with a spoon or a piping bag.
Plan on using about 1½ to 2 olives for each spider, depending on their size and quality. The recipe calls for 24, which leaves a few spare in case some pieces break.
Cut 1 olive in half lengthwise, then cut each half into 4 half-moon slices. These will be the spider legs, and you will need 8 legs for each spider.
For the body, simply cut another olive in half lengthwise. One half makes one body, and the other half goes on the next egg.
Place the body in the middle of the filling, then arrange 4 legs on each side.
Can I make spider deviled eggs the night before?
Yes. Store them in the fridge in an airtight container, or on a plate covered well with plastic wrap so they don't dry out.
You can also cook the eggs ahead. Unpeeled hard-boiled eggs will keep in the refrigerator for up to 1 week. For this recipe, I recommend using them within 4 to 5 days for the best freshness and texture.
Keep in mind that eggs can sometimes be a little more difficult to peel after they have been refrigerated for several days, so if easy peeling is important to you, you may prefer to cook them closer to the day you plan to make the deviled eggs.
Cook a few extra eggs in case some are difficult to peel or get damaged while peeling. Using an Instant Pot is an easy way to cook the eggs, and they usually peel very easily afterwards. You can find the recipe for Instant Pot hard-boiled eggs on my other blog, Happy Foods Tube.
How to transport deviled eggs
Arrange the deviled eggs snugly on a plate or platter with a raised rim so they are less likely to slide around. Cover them with plastic wrap to keep them in place during transport.
If you have a deviled egg tray or container with a lid for transporting them, use it. It's the easiest way to keep the deviled eggs secure.
Keep them chilled until you serve them, and don't leave them out for more than 2 hours, or 1 hour if it's above 90°F (32°C).
What to do with leftover deviled eggs?
Chop up any leftover deviled eggs and turn them into a quick egg salad. If you used candy eyes, remove them first. Serve it in wraps or use it to make mini egg salad sandwiches.
More Halloween appetizers
If you want another deviled egg design on the table, I also have Halloween deviled eggs decorated as little devils with chili pepper horns.
Here are a few more Halloween appetizers you might like to try:
- Halloween Coffin Sandwiches
- Halloween Mozzarella Eyeballs
- Jack Skellington Cheese Ball
- Hot Dog Mummies
For more ideas, see my last minute Halloween appetizers roundup.
Spider Deviled Eggs
Ingredients
- 6 large hard-boiled eggs (peeled)
- ¼ cup mayonnaise (see note 1)
- 1 tablespoon Dijon mustard (see note 2)
- salt (a pinch)
- black pepper (to taste)
- 24 whole black olives (pitted, see note 3)
- 24 tiny candy eyes (optional)
Instructions
- Cut the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork until finely crumbled. Add the mayonnaise, Dijon mustard, salt and black pepper. Mix until smooth and well combined. For an extra smooth filling, use a food processor.
- If needed, carefully trim a very thin slice from the bottom of each egg white half so it sits flat and doesn't slide around. Arrange them on a serving plate with a raised rim, then spoon or pipe the filling back into the egg whites.
- To make the spiders, cut 6 black olives in half lengthwise to get 12 bodies. For the legs, cut another 12 olives in half lengthwise, then slice each half into 4 thin half-moon slices. You will need 8 legs for each spider.
- Place 1 olive half in the center of the filling, then arrange 4 olive slices on each side to create the spider legs. Repeat with the remaining eggs.
- Keep the deviled eggs refrigerated until ready to serve, carefully covered with plastic wrap or in an airtight container. Add the candy eyes, if using, shortly before serving.
Notes
- Softened cream cheese can be used instead of mayonnaise. If it is extremely thick, you might need to add a splash of milk or pickle juice to thin it.
- Dijon mustard can be substituted with classic yellow mustard. For a milder mustard flavor, reduce the amount to 2 teaspoons.
- You will need about 1½ to 2 olives for each spider, depending on their size and quality. The 24 olives in the ingredient list include a few extras in case some pieces break or don't slice neatly.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
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