Name: Spider Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 12 large eggs; ¼ cup mayonnaise; 1 teaspoon yellow mustard; Salt, to taste; Paprika, for garnish; Black olives (whole, pitted) for spider decoration

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Spider Deviled Eggs are my favorite way to bring spooky fun to the Halloween table without sacrificing taste or nutrition. They’re low-carb, high-protein, and full of the classic deviled egg flavor I love—plus they look fantastically creepy with little olive spiders perched on top. Perfect for parties, potlucks, or a festive snack that’s both playful and delicious.

Why You’ll Love This Recipe

I love how simple these are to make, yet they always steal the show at any Halloween gathering. The classic deviled egg base is creamy, tangy, and satisfying, while the black olive spiders add just the right touch of eerie fun. They’re healthy, low in carbs, and guaranteed to get people talking—and eating. Spider Deviled Eggs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 large eggs
¼ cup mayonnaise
1 teaspoon yellow mustard
Salt, to taste
Paprika, for garnish
Black olives (whole, pitted) for spider decoration

Directions

I start by boiling the eggs. I place them in a pot, cover with cold water, and bring to a boil. Then I cover the pot, turn off the heat, and let them sit for 10–12 minutes.
I transfer the eggs to an ice bath to cool completely, then peel them.
I slice each egg in half lengthwise and gently remove the yolks.
In a bowl, I mash the yolks with mayonnaise, mustard, and a pinch of salt until smooth.
I spoon or pipe the filling back into the egg white halves.
To make the spiders, I slice black olives in half for the body. I cut the other half into thin strips for the legs.
I place one olive half (the spider body) on top of each filled egg and arrange 4 “legs” on each side.
I finish with a light sprinkle of paprika over the filling for a little kick and extra color.

Servings and timing

This recipe makes 24 deviled egg halves (12 whole eggs). It takes about 15 minutes to cook and cool the eggs, plus another 10–15 minutes to assemble everything. I usually have them ready to serve in 30 minutes or less.

Variations

Sometimes I dye the egg whites with natural food coloring or beet juice for a more dramatic effect. I’ve also added a bit of garlic powder or a touch of hot sauce to the filling for extra flavor. For a keto-friendly twist, I’ve swapped mayo with mashed avocado or Greek yogurt.

Storage/Reheating

I store these deviled eggs in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing them or reheating—they’re best served chilled. I add the olive spiders just before serving to keep them looking fresh.

FAQs

Can I make these in advance?

Yes, I boil the eggs and prepare the filling a day ahead, then assemble everything just before serving.

How do I keep the filling smooth and creamy?

I mash the yolks well and use room-temperature mayo and mustard to make mixing easier.

Can I use other toppings instead of olives?

Sure, but olives work best for the spider look. I’ve seen some use black beans or even raisins, though I prefer the savory olive flavor.

What’s the best way to peel hard-boiled eggs cleanly?

After boiling, I cool the eggs in an ice bath for 5–10 minutes, then gently crack and roll them to loosen the shells—it makes peeling easier.

Are these eggs kid-friendly?

Definitely. Kids love the spooky look, and I keep the filling mild unless I’m making a batch with extra spice for the adults.

Conclusion

Spider Deviled Eggs are the perfect blend of fun and flavor for Halloween or any fall gathering. I love how they transform a classic recipe into something festive and unforgettable with just a few creative touches. They’re creepy, tasty, and sure to vanish from the plate fast.