A spooky twist on a classic favorite, these Spider Deviled Eggs will be the talk of the party!
Deviled eggs are always a popular appetizer, so it’s no surprise that these Spider Deviled Eggs will be a hit at Halloween parties! Standard deviled eggs with a spooky cute addition of black olive spiders on top…what could be better?!?
This appetizer comes together with little effort, just give yourself a little extra time for slicing those spider eggs and then be ready for all the oohs and aahs over the cutest little appetizer!
What you need to make Spider Deviled Eggs
Full recipe with measurements in the printable recipe card below!
Eggs
Miracle Whip or Mayo
Yellow Mustard
Pickle Relish
Salt & Pepper
Medium Black Olives
How to make Spider Deviled Eggs
Full printable recipe card below!
- Place eggs in the bottom of a large pot or dutch oven. Cover with water and place over medium-high heat on the stove. Bring water to a boil, and cook for 12 minutes. (You can reduce the heat so that there is a steady boil, but it won’t boil over.) Turn heat off and let sit for about 5-10 more minutes.
- Place a large bowl in the sink and fill with ice and water. Gently move the eggs, one at a time, from the pot to the ice water. I use a slotted spoon to do this. Allow the eggs to sit for about 10 more minutes. To peel the eggs, I first gently “crack” them on the counter, then run them under cold water as I peel them.
- Once all are peeled and rinsed, slice each one in half, lengthwise.
- Now to make your filling. In a medium size bowl, add the egg yolks. You can gently squeeze the sides and the yolk should fall out, or you can use a spoon to remove it.
- Mash the yolks with a fork, then add the mayo, mustard, salt and pepper. Stir to mix well. Start with 1/3 cup of the mayo and add more if you want it creamier.
- Place your egg halves on a serving platter, and use a spoon to fill each hole with the mixture.
- Using 12 of the olives, cut in half and place one half in the center of each egg half. Next, cut an olive in half and slice thin to make the legs. Place 3 or 4 legs on either side of each olive half, for the legs. Repeat until all eggs have full spiders! Serve immediately or refrigerate until ready for use. Can be stored for about 3 days in an air-tight container.
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Spider Deviled Eggs
A spooky twist on a classic favorite, these Spider Deviled Eggs will be the talk of the party!
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Servings: 24 deviled eggs
Calories: 39kcal
Ingredients
- 12 large eggs
- 1/3-1/2 cup of mayo or Miracle Whip
- 1 tsp yellow mustard
- ¼ tsp salt
- ¼ tsp pepper
- 18 medium black olives
Instructions
- Place eggs in the bottom of a large pot or dutch oven. Cover with water and place over medium-high heat on the stove. Bring water to a boil, and cook for 12 minutes. (You can reduce the heat so that there is a steady boil, but it won’t boil over.) Turn heat off and let sit for about 5-10 more minutes.
- Place a large bowl in the sink and fill with ice and water. Gently move the eggs, one at a time, from the pot to the ice water. I use a slotted spoon to do this. Allow the eggs to sit for about 10 more minutes. To peel the eggs, I first gently “crack” them on the counter, then run them under cold water as I peel them.
- Once all are peeled and rinsed, slice each one in half, lengthwise.
- Now to make your filling. In a medium size bowl, add the egg yolks. You can gently squeeze the sides and the yolk should fall out, or you can use a spoon to remove it.
- Mash the yolks with a fork, then add the mayo, mustard, salt and pepper. Stir to mix well. Start with 1/3 cup of the mayo and add more if you want it creamier.
- Place your egg halves on a serving platter, and use a spoon to fill each hole with the mixture.
- Using 12 of the olives, cut in half and place one half in the center of each egg half. Next, cut an olive in half and slice thin to make the legs. Place 3 or 4 legs on either side of each olive half, for the legs. Repeat until all eggs have full spiders! Serve immediately or refrigerate until ready for use. Can be stored for about 3 days in an air-tight container.
Nutrition
Serving: 2halves | Calories: 39kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 130mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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