Halloween Spooky Spider Deviled Eggs are super simple to make and scary cute!
Featuring tasty deviled eggs topped with black olive spiders and googly eyes, these adorable deviled eggs with spiders also make a great make-ahead appetizer for a Halloween potluck or party.
Beware, these spider-deviled eggs might look complicated, but the truth is even your little ones can help make this fun and appetizing Halloween treat.
Like my Southern Deviled Eggs, these Halloween deviled eggs come together quickly, and they can be made ahead, refrigerated, and then served when the party starts.
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Ingredient notes:
- Hard-boiled eggs – Large or extra-large work best and are easier to work with than the smaller ones. As a shortcut, you can save some time and purchase eggs already cooked and peeled from most grocery stores.
- Mayonnaise – is an essential ingredient in deviled eggs.
- Mustard – adds a distinctive tang and cuts the richness of the mayo.
- Black olives – make up the body and legs of the spider.
- Kosher salt – enhances the flavors and brings them all together.
- Candy googly eyes – can usually be found on the baking aisle around the cake mixes. I have seen both red and white eyes. Don’t worry if you can find them, your spider eggs will still be cute!
Step-by-step directions:
- Gather your ingredients and cut the eggs in half lengthwise with a sharp knife.
- Carefully remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, and salt. Mash with the bottom of a small spoon until the mixture is smooth. If the mixture looks too dry, add about half a teaspoon more mayonnaise.
- Use a small spoon or small cookie scoop to fill the whites with the yolk mixture. Slice three olives in half lengthwise—place one-half of each olive on top of the yolk mixture.
- Slice the rest of the olives in half lengthwise and then slice each half horizontally into thin strips to make the legs.
- Place three legs on each side of the olive, resting on top of the egg yolk mixture. Repeat for the rest of the eggs.
- Cover and refrigerate; add the googly eyes right before serving!
Recipe variations:
Because this recipe appeals to small children, I made the filling mixture very simple with just mayonnaise, mustard, and salt. However, if you would like to change things up a bit and make them a little more sophisticated, here are some ideas:
- Instead of mayonnaise, substitute greek yogurt, cream cheese, sour cream, or even avocado.
- Replace the yellow mustard with dijon mustard or dry mustard powder.
- Add sweet or dill pickle relish or chopped dill or sweet pickles.
- Add a bit of chopped cooked bacon, chopped jalapenos, or a touch of hamburger dill pickle juice.
If you love the deviled spices, be sure to try out my deviled crab recipe as well!
Frequently asked questions:
You can find “candy googly eyes” on the baking aisle at most grocery stores or in just about any hobby store that sells baking supplies, such as Michael’s or Hobby Lobby.
These delightfully spooky deviled eggs with spiders are low in calories and carbs, with only 63 calories and one carb in each egg half. That’s a win in my book!
You can make these Halloween appetizers up to 8 hours ahead of time, but don’t add the eyes or garnish your plate with Halloween candy until you are ready to serve them. The candy will melt and bleed.
Leftover Halloween deviled eggs are best eaten within 24 hours. After that, they start to dry out. Remove the googly eyes before you store them tightly covered in the refrigerator They do not freeze well.
Sharon’s tips:
- Don’t add the googly eyes or garnish your plate with Halloween candy until you are ready to serve them. Both will melt and bleed in the refrigerator.
- A sharp thin knife such as a fillet knife works best and will give you the cleanest cut when cutting the eggs in half. This kind of knife also works great when cutting the olives to make the black olive spiders.
- To save time, you can purchase pre-made hard-boiled eggs that have already been peeled to make the deviled eggs.
- If your eggs are not sitting flat, take a sharp thin knife and trim the bottom, so they will sit without tilting over.
- A pair of tweezers works like a charm to add the legs and eyes to the black olive spiders’ bodies.
- If you have ever been frustrated because you couldn’t get the shells off of your hard-boiled eggs, check out my post – Perfect Easy to Peel Hard Boiled Eggs! With my method of steaming eggs, the shell falls right off.
If you need ideas for a Halloween dessert, check out my Easy Halloween Black Forest Trifle, Halloween Chocolate Cheesecake Graveyard Dip, and Chocolate Halloween Cupcakes.
Or, if you need even more ideas, check out my post 50+ Halloween Potluck Ideas.
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones! I hope you come back soon!
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Halloween Spooky Spider Deviled Eggs
Ingredients
- 3 hard-boiled eggs large or extra-large, peeled
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- 1 pinch kosher salt
- 8 black olives extra-large, pitted
- 12 candy googly eyes
Instructions
- Cut the eggs in half lengthwise.
- Carefully remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, and salt. Mash with the bottom of a small spoon until the mixture is smooth. If the mixture looks too dry, add about half a teaspoon more mayonnaise.
- Use a small spoon or small cookie scoop to fill the eggs with the yolk mixture. Slice three olives in half lengthwise—place one-half of each olive on top of the yolk mixture.
- Slice the rest of the olives in half lengthwise and then slice each half horizontally into thin strips to make the legs.
- Slice the rest of the olives in half lengthwise, and then slice each half horizontally into thin strips to make the legs. Place three legs on each side of the olive on top of the egg yolk mixture. Repeat for the rest of the eggs.
- Place three legs on each side of the olive, resting on top of the egg yolk mixture. Repeat for the rest of the eggs.
- Cover and refrigerate; add the googly eyes right before serving!
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