These Halloween Spider Deviled Eggs are a fun and festive appetizer that turns classic deviled eggs into a spooky party treat. They’re easy to make with simple ingredients and are perfect for Halloween parties, October gatherings or a fun snack for kids.
This recipe takes about 45 minutes to make, including cooking, cooling and decorating the eggs.
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Deviled eggs are always a popular party appetizer, but adding little black olive spiders makes them extra fun for Halloween. The spiders are surprisingly easy to create, and you can use the included classic deviled egg recipe or your favorite deviled egg recipe as the base.
Try our Bacon Avocado Deviled Eggs for a tasty, green version.
What Are Spider Deviled Eggs?
Spider Deviled Eggs are classic deviled eggs decorated with black olives to look like little spiders. The olive halves form the spider bodies while thin slices create the legs. Candy eyes are added at the end to complete the spooky Halloween look.
Why This Recipe Works
- Easy to make. You only need a handful of basic ingredients and simple decorating techniques.
- Perfect for Halloween. The black olive spiders instantly turn traditional deviled eggs into a festive Halloween appetizer.
- Make them your own. You can use this classic deviled egg filling or substitute your favorite deviled egg recipe.
- Great for parties. These Halloween deviled eggs can be prepared ahead of time, making them an easy appetizer for entertaining.
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise: Mayonnaise makes the filling creamy and smooth. You can use a little more or less depending on how creamy you prefer your deviled eggs.
- 2 tablespoons yellow mustard: Mustard adds classic deviled egg flavor and a little tang.
- salt (to taste)
- pepper (to taste)
- 1/4 teaspoon paprika: Paprika adds a little extra flavor and gives the finished eggs a classic deviled egg appearance.
- 12 black olives: You may need additional olives depending on how easily you can cut the thin slices for the legs.
- 24 candy eyes
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
How to Make Spider Deviled Eggs
Place 6 eggs in a pot and cover them completely with about 1 inch of cold water.
Bring the water to a boil. Turn off the heat, cover the pot and let the eggs sit for 10 minutes.
Drain the eggs and rinse them with cold water. Once they are cool enough to handle, peel them.
Chef’s Tip: Older eggs can sometimes be easier to peel than very fresh eggs.
Cut each egg in half lengthwise. Carefully scoop out the yolks and place them in a bowl.
Mash the yolks with a fork until fine crumbs form.
Stir in the mayonnaise and yellow mustard. Season with salt and pepper to taste.
You can add a little more or less mayonnaise and mustard to suit your own taste.
Spoon or pipe the deviled egg mixture back into the egg white halves.
Top each deviled egg with a small pinch of paprika.
Cut 6 black olives in half. Place one olive half on top of each deviled egg to create the body of the spider. Leave room at one end for the eyes.
Cut the remaining olives in half, then slice each half into 4 thin strips. Cut each strip in half to create 8 small legs.
Chef’s Tip: You may need additional olives if you can’t get 4 thin slices from each half.
Place 4 olive legs on each side of the olive half on every deviled egg.
Add 2 candy eyes to the end of each spider.
Serve immediately or refrigerate until ready to serve.
Chef’s Tip: If making the deviled eggs ahead of time, wait to add the candy eyes until shortly before serving. The eyes can melt when refrigerated and the color may bleed onto the filling.
Tips and Techniques
- Use your favorite filling. You don’t have to use this exact deviled egg filling. Any deviled egg recipe you love can be used as the base.
- Pipe the filling. Piping gives the deviled eggs a more polished appearance and makes filling them easier.
- Cut the olive legs thinly. Thin slices make more delicate-looking spider legs and are easier to arrange on the eggs.
- Have extra olives available. Depending on the size and shape of your olives, you may not be able to get four usable slices from every olive half.
- Add the eyes last. Candy eyes can melt and the color can bleed, especially when refrigerated for an extended period of time.
- Keep them chilled. Store finished deviled eggs in the refrigerator until you’re ready to serve them.
Storage
Store leftover spider deviled eggs covered in the refrigerator for up to 3 days.
Variations
- Use avocado deviled eggs. For a fun green version, try my Avocado Deviled Eggs as the filling. The green color makes the black olive spiders stand out even more.
- Make them extra spooky. Add a little more paprika or use another seasoning on top for additional color.
- Use different eyes. Try different sizes or colors of candy eyes to give each spider its own personality.
- Change the filling. Use your favorite classic deviled egg recipe instead of the filling listed here.
Frequently Asked Questions
Can I make spider deviled eggs ahead of time?
Yes. You can prepare the deviled eggs ahead of time and store them covered in the refrigerator. For the best appearance, wait to add the candy eyes until shortly before serving because they can melt and the color can bleed.
How long do deviled eggs last in the refrigerator?
Deviled eggs can generally be refrigerated for up to 3 days when stored properly in a covered container.
Can I use a different deviled egg recipe?
Absolutely. The spider decoration can be added to virtually any deviled egg recipe. Use your favorite filling and simply decorate the eggs with black olive spiders.
What kind of olives should I use?
Black olives work best because they create a strong contrast against the white egg and yellow filling and look most like real spiders. Green or purple olives could also be used, if preferred.
How do I make the spider legs?
Cut a black olive in half, then cut each half into 4 thin strips. Cut each strip in half to create 8 legs. Arrange 4 legs on each side of the olive half used for the spider’s body.
Can I add the candy eyes before refrigerating?
It’s best to wait. The candy eyes can soften or melt in the refrigerator and the color may bleed onto the deviled egg filling. Add them shortly before serving for the best results.
More Halloween Recipes to Try
- Halloween Whoopie Pies
- Halloween Bark
- Frankenstein Halloween Candy Apples
- Mini Chocolate Halloween Cupcakes
- Grave Digger Cocktail
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Halloween Spider Deviled Eggs
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- salt (to taste)
- pepper (to taste)
- 1/4 teaspoon paprika
- 12 black olives (may need additional olives)
- 24 candy eyes
Instructions
- Place 6 eggs in a pot and cover them completely with about 1 inch of cold water. Bring the water to a boil. Turn off the heat, cover the pot and let the eggs sit for 10 minutes.6 large eggs
- Drain the eggs and rinse them with cold water. Once they are cool enough to handle, peel them.
- Cut each egg in half lengthwise. Carefully scoop out the yolks and place them in a bowl.
- Mash the yolks with a fork until fine crumbs form. Stir in the mayonnaise and yellow mustard. Season with salt and pepper to taste.1/2 cup mayonnaise, 2 tablespoons yellow mustard, salt, pepper
- Spoon or pipe the deviled egg mixture back into the egg white halves. Top each deviled egg with a small pinch of paprika.1/4 teaspoon paprika
- Cut 6 black olives in half. Place one olive half on top of each deviled egg to create the body of the spider. Leave room at one end for the eyes.12 black olives
- Cut the remaining olives in half, then slice each half into 4 thin strips. Cut each strip in half to create 8 small legs.
- Place 4 olive legs on each side of the olive half on every deviled egg. Add 2 candy eyes to the end of each spider.24 candy eyes
- Serve immediately or refrigerate until ready to serve.
Notes
- Use your favorite filling. You don't have to use this exact deviled egg filling. Any deviled egg recipe you love can be used as the base.
- Pipe the filling. Piping gives the deviled eggs a more polished appearance and makes filling them easier.
- Cut the olive legs thinly. Thin slices make more delicate-looking spider legs and are easier to arrange on the eggs.
- Have extra olives available. Depending on the size and shape of your olives, you may not be able to get four usable slices from every olive half.
- Add the eyes last. Candy eyes can melt and the color can bleed, especially when refrigerated for an extended period of time.
- Keep them chilled. Store finished deviled eggs in the refrigerator until you're ready to serve them.
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