Spider Deviled Eggs
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These spider deviled eggs are the perfect Halloween treat. They are easy to make, delicious, and spooky enough to thrill your guests at any Halloween party.
With a classic deviled egg filling topped with creepy spider-shaped black olives, these eggs are sure to be a hit. Whether you’re hosting a Halloween party or just looking for a fun and festive snack, this recipe is a must-try.
Why You’ll Love This Recipe
- Perfect Halloween Appetizer: The spooky spider design is perfect for Halloween parties and will add a fun touch to your table.
- Simple Recipe: With just a few ingredients like large eggs, mayonnaise, and black olives, this recipe is easy to whip up.
- Versatile: The classic deviled egg filling can be adjusted to your taste with different mustards or relishes.
- Kid-Friendly: Small children will love helping to place the olive spiders on top of each deviled egg.
- Creepy but Delicious: The black olive spiders add a spooky touch without compromising the creamy, tangy flavor of traditional deviled eggs.
Ingredients for spider Halloween eggs
- Large eggs
- Mayonnaise
- Mustard
- Dill pickle relish
- Salt/pepper to taste
- Black olives
How to make spooky spider eggs
Step 1 – Prepare Eggs
To hard boil the eggs, bring a pot of water to a boil.
Add 2 tsp. baking soda, optional, to make the eggs easier to peel.
Add the eggs, and boil for 11 minutes.
Remove the eggs to an ice water bath to stop the cooking.
Peel the eggs, and cut them in half, scooping out the yolk into a separate mixing bowl.
Step 2 – Prepare Filling
Once all of the eggs are prepared, take a fork and mash the egg yolks in the mixing bowl.
Step 3 – Fill Eggs
Add the mayonnaise, mustard, and relish to the bowl of egg yolks.
Add salt and pepper, to taste.
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Add the yolk mixture to a piping bag, and pipe back into the egg halves.
Step 4 – Make Spiders
To make the spiders, take 6 black olives and cut in half.
Step 5 – Finish Spider Legs
Place each half onto the center of the deviled egg.
Make the legs by carefully slicing additional black olives, and then quartering each slice into 4 legs.
Step 6 – Complete Eggs and Serve
Chill the finished eggs in the refrigerator until ready to serve.
If you are looking for Halloween Appetizers, check out our Halloween treats board, Mummy Meatballs , Jalapeño popper Mummies and our Mummy Dogs.
Tips for the Best Results
- Hard-Boiling Eggs: To ensure perfectly cooked yolks, place eggs in a single layer in a medium saucepan and cover with enough water. Bring to a rolling boil, then reduce to medium-high heat and cook for 10-12 minutes. Transfer to a bowl of ice water immediately after boiling.
- Peeling Process: For easier peeling, add 2 tsp of baking soda to the boiling water. This helps the eggshells separate more easily from the egg whites.
- Piping the Filling: For a smooth and clean filling, use a piping bag or even a plastic bag with the corner snipped off to pipe the deviled egg mixture into the egg white halves.
- Creating the Spiders: Use a sharp knife to carefully slice the olives into thin strips for the spider legs.
Substitutions and Variations
- Mustard: If you prefer a milder taste, you can substitute Dijon mustard for the yellow mustard.
- Relish: Try sweet pickle relish instead of dill pickle relish for a sweeter flavor.
- Color: Add a drop of green food coloring to the egg yolk mixture for a spooky, vibrant filling.
FAQs about Spider Deviled Eggs
Yes, you can prepare the eggs and the filling a day ahead. Store the egg white halves and the egg yolk mixture separately in airtight containers. Assemble and add the olive spiders just before serving.
Store any leftovers in an airtight container in the refrigerator. They should be consumed within 2-3 days for the best taste.
Absolutely! Feel free to get creative with the deviled egg filling. You can add spices, herbs, or even a splash of lemon juice for extra zing.
You can use a plastic bag as a substitute. Fill the bag with the deviled egg mixture, cut off one corner, and pipe the filling into the egg white halves.
More fun Halloween recipes
Spider Deviled Eggs
Equipment
- 1 large saucepan
- 1 Bowl
- 1 sharp knife
- 1 serving tray
Ingredients
- 6 large eggs
- 3 tbsp. mayonnaise
- 1 1/2 tsp. mustard
- 1 1/2 tbsp. dill pickle relish
- Salt/pepper to taste
- About 24 black olives
Instructions
- To hard boil the eggs, bring a pot of water to a boil.
- Add 2 tsp. baking soda, optional, to make the eggs easier to peel.
- Add the eggs, and boil for 11 minutes.
- Remove the eggs to an ice water bath to stop the cooking.
- Peel the eggs, and cut them in half, scooping out the yolk into a separate mixing bowl.
- Once all of the eggs are prepared, take a fork and mash the egg yolks in the mixing bowl.
- Add the mayonnaise, mustard, and relish to the bowl of egg yolks.
- Add salt and pepper, to taste.
- Add the yolk mixture to a piping bag, and pipe back into the egg halves.
- To make the spiders, take 6 black olives and cut in half.
- Place each half onto the center of the deviled egg.
- Make the legs by carefully slicing additional black olives, and then quartering each slice into 4 legs.
- Chill the finished eggs in the refrigerator until ready to serve.
Notes
Nutrition
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