Halloween Spider Deviled Eggs with Black Olive Spiders

Hard-boiled eggs filled with a creamy yolk and mayonnaise mixture and topped with little black olive spiders: an easy Halloween starter, ready in half an hour.

Halloween Spider Deviled Eggs with Black Olive Spiders
Prep
20 min
Cook
10 min
Total
30 min
Servings
4 servings
Calories
205 kcal
Category
Starters
Cuisine
Homemade

Looking for a Halloween appetizer that is simple, can be made ahead and still makes an impression?

Then spider deviled eggs are a perfect choice. I will show you step by step how to turn classic deviled eggs into a themed platter, with little black olive spiders that look as if they are crawling across the creamy yolk filling.

The beauty of this recipe is that it starts from a starter everyone already knows: hard-boiled eggs, yolks mashed with mayonnaise and mustard, a dusting of paprika. Turning it into a Halloween dish takes just two olive halves, one for the body and one sliced thin for the legs.

It has at least three advantages: it costs very little, it is naturally gluten-free, and you can prepare it a few hours ahead, so on party day all you have to do is decorate and serve.

The trick for perfect eggs is an ice bath straight after cooking. It stops the cooking, prevents that green ring around the yolk and makes the shells far easier to remove.

Keep them in the fridge until a few minutes before serving: the filling stays firm and the spiders stay put.

Ready? Let’s get started on these Halloween spider deviled eggs.

Steps

  1. Put the eggs in a small saucepan, cover them with cold water, bring to the boil and cook for 9 minutes.
  2. Transfer the eggs straight into iced water for 5 minutes: they peel more easily and the yolk stays bright yellow, with no green ring.
  3. Peel the eggs, cut them in half lengthways and scoop out the yolks.
  4. Mash the yolks with a fork together with the mayonnaise, mustard and a pinch of salt until you have a smooth cream.
  5. Fill the egg whites with the cream using a piping bag or a teaspoon.
  6. For each spider, halve an olive lengthways: one half is the body, the other is cut into thin slices to make eight legs, four on each side.
  7. Finish with a pinch of paprika and a few snipped chives and keep in the fridge until you serve.

Helpful tips

Eggs that are a few days old peel much more easily than very fresh ones.

You can boil the eggs and make the filling a few hours ahead, then add the spiders at the last minute.

For a lighter version, replace half the mayonnaise with Greek yogurt.

Useful features

VegetarianEasyBoiledBudget-friendlyPerfect for aperitivoGluten-freeLactose-free

Average nutrition per serving

Calories
205 kcal
Carbohydrates
1.5 g
Sugars
0.7 g
Protein
9.5 g
Fat
17.5 g
Saturated fat
3.5 g
Fiber
0.8 g
Sodium
420 mg

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