Spooky Spider Deviled Eggs

Spooky Spider Deviled Eggs are the ultimate Halloween appetizer — creepy, delicious, and guaranteed to steal the show at your spooky soirée! These devilishly fun bites transform the classic deviled egg into a festive masterpiece, topped with eerie black olive “spiders” that look as good as they taste.

The filling is smooth and tangy, made with a classic blend of creamy mayonnaise, Dijon mustard, vinegar, and a hint of garlic. A light sprinkle of paprika adds that final Halloween flair and color contrast. What’s more, they’re quick to prepare, kid-friendly, and perfect for themed parties or potlucks.

Fun fact: Deviled eggs have been a party favorite since ancient Rome, where they were served as elegant starters for feasts. This Halloween twist keeps that timeless charm but adds just the right amount of spooky fun. Bring these to your next gathering, and watch everyone marvel at your Spooky Spider Deviled Eggs!

Recipe Yield: 12 servings

INGREDIENTS

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
1/8 tsp garlic powder
Salt, to taste
Black pepper, to taste
12 black olives (pitted, plus extra as needed)
Optional garnish: paprika or chives

INSTRUCTIONS

1. Boil the eggs:
Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce to a gentle simmer for 10 minutes. Once done, transfer to an ice bath and cool completely before peeling.

2. Prepare the filling:
Slice each egg in half lengthwise and carefully remove the yolks. Place yolks in a bowl and mash until smooth. Add mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and black pepper. Mix until creamy and well combined.

3. Fill the eggs:
Spoon or pipe the yolk mixture evenly into the egg whites. Sprinkle lightly with paprika if desired for color and flavor contrast.

4. Make the olive spiders:
Slice each olive in half. If using small olives, keep them whole to form the spider’s body. Place one half (rounded side up) or a whole olive in the center of each egg to create the spider’s body. Cut the remaining halves into thin strips and arrange 3–4 legs on each side for a spooky, realistic look. Use additional olives as needed to complete all the spiders.

5. Serve and chill:
Arrange the deviled eggs on a platter and refrigerate for at least 20 minutes before serving to allow flavors to meld.

Helpful Tips to Perfect This Recipe

• Use Older Eggs for Easy Peeling: Slightly older eggs (about 7–10 days) peel more easily after boiling, keeping your whites smooth for presentation.
• Make Filling Extra Creamy: For restaurant-level texture, press yolks through a fine mesh sieve before mixing with the mayo blend.
• Keep Olives Firm: Chill the olives before cutting and placing — this helps them hold their shape as tiny “spiders” on top of the eggs.