Spooktacular Spider Deviled Eggs bring a little Halloween fun to snack time. Creamy egg filling and simple olive spiders turn plain hard-boiled eggs into a spooky treat. Make them for a party, a family snack, or a Halloween lunch.
Why Make This Recipe
- You only need a few basic ingredients.
- The eggs add protein to your snack table.
- Kids can help fill the eggs and add the olive spiders.
- You can make them ahead and keep them chilled.
- This recipe makes 12 deviled egg halves.
How to Make Spooktacular Spider Deviled Eggs
Mash the cooked yolks with mayonnaise, mustard, salt, and pepper. Spoon the filling into the egg whites, then add olive pieces to make little spiders.
Ingredients
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- Salt and pepper to taste
- Pitted olives, for spider decorations
- Paprika, for garnish
Directions
- Peel the hard-boiled eggs and cut them in half lengthwise.
- Gently remove the yolks and place them in a bowl. Set the egg whites on a plate.
- Mash the yolks with a fork. Add the mayonnaise, mustard, salt, and pepper. Mix until smooth.
- Spoon or pipe the yolk mixture into the egg whites.
- Cut a pitted olive in half lengthwise. Place one half on the filling to make a spider body.
- Cut more olives into thin strips. Place four strips on each side of the body to make eight legs. Repeat with the remaining eggs.
- Sprinkle lightly with paprika and serve, or keep chilled until serving time.
How to Serve Spooktacular Spider Deviled Eggs
Serve the eggs cold on a flat platter or an egg tray. Place them beside veggie sticks, crackers, or other Halloween snacks.
For very young children, chop the olive decorations into small pieces before serving.
How to Store Spooktacular Spider Deviled Eggs
Place the eggs in a covered container in the fridge. Keep them in a single layer so the spiders stay in place. Eat them within 3 to 4 days of making them, and never later than one week after boiling the eggs.
Do not leave the eggs at room temperature for more than 2 hours, or 1 hour when the temperature rises above 90°F (32°C). Avoid freezing them because the egg whites can turn rubbery.
Tips to Make Spooktacular Spider Deviled Eggs
- Cool the eggs fully before peeling and filling them.
- Mash the yolks well for a smooth filling.
- Taste the filling before adding much salt. Olives add salt, too.
- Pat the olives dry so they do not drip onto the filling.
- Use a small spoon or a piping bag to fill the egg whites.
- Add the paprika before the olive spiders if you want the decorations to stand out.
Variation
Replace half the mayonnaise with plain Greek yogurt for a slightly tangy filling. You can also use Dijon mustard instead of yellow mustard for a stronger flavor.
Black olives give the spiders a dark Halloween look, but pitted green olives work too.
FAQs
Can I make these eggs ahead of time?
Yes. Make them up to one day ahead and keep them covered in the fridge. Add the olive spiders shortly before serving for the neatest look.
How many eggs does this recipe serve?
The recipe makes 12 deviled egg halves. It serves about 6 people if each person eats two halves.
What kind of olives should I use?
Use pitted black olives for a classic spider look. Choose larger olives if you want pieces that are easier to cut and handle.
Can I make the filling without mustard?
Yes. Leave out the mustard and season the filling to taste. Add a small squeeze of lemon juice if you want a little tang.
What if I do not have a piping bag?
Use a teaspoon to fill the eggs. You can also place the filling in a small food-safe bag, snip off one corner, and gently squeeze it into the egg whites.
Spooktacular Spider Deviled Eggs
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs Peel and cut in half lengthwise.
- 1/4 cup mayonnaise
- 1 teaspoon mustard Can substitute with Dijon mustard for a stronger flavor.
- to taste salt Taste before adding, as olives also contribute salt.
- to taste pepper
- to garnish paprika
Instructions
Preparation
- Peel the hard-boiled eggs and cut them in half lengthwise.
- Gently remove the yolks and place them in a bowl. Set the egg whites on a plate.
- Mash the yolks with a fork. Add the mayonnaise, mustard, salt, and pepper. Mix until smooth.
Assembly
- Spoon or pipe the yolk mixture into the egg whites.
- Cut a pitted olive in half lengthwise. Place one half on the filling to make a spider body.
- Cut more olives into thin strips. Place four strips on each side of the body to make eight legs. Repeat with the remaining eggs.
- Sprinkle lightly with paprika and serve, or keep chilled until serving time.