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    Grits and Pinecones » Recipes » Halloween

    Halloween Spooky Spider Deviled Eggs

    October 13, 2022 by Sharon Rigsby Leave a Comment

    Jump to Recipe Print Recipe
    Pinterest pin showing Halloween spider deviled eggs with googly eyes.

    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.  

    Deviled eggs with black olive spiders for Halloween.

    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.

    Jump to:
    • Ingredient notes:
    • Step-by-step directions:
    • Recipe variations:
    • Frequently asked questions:
    • Sharon’s tips:
    • More Halloween party food ideas:
    • 📋 Recipe:

    Ingredient notes:

    Deviled egg ingredients for Halloween with googly eyes.
    • 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:

    1. Gather your ingredients and cut the eggs in half lengthwise with a sharp knife.
    Hard boiled eggs cut in half on a cutting board.
    1. 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.
    A bowl of egg yolks and some hard boiled eggs cut in half.
    1. 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.
    Hard boiled egg halves topped with a half of a black olive.
    1. Slice the rest of the olives in half lengthwise and then slice each half horizontally into thin strips to make the legs.
    Halloween spider deviled eggs on a cutting board.
    1. Place three legs on each side of the olive, resting on top of the egg yolk mixture. Repeat for the rest of the eggs.
    Halloween deviled eggs topped with black olive spiders.
    1. Cover and refrigerate; add the googly eyes right before serving!
    Halloween spider deviled eggs with red googly eyes.

    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.

    Frequently asked questions:

    Where can I find googly eyes?

    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.

    How many calories and carbs are in each serving?

    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!

    Can this recipe be made ahead?

    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.

    How to store leftovers?

    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.

    More Halloween party food ideas:

    • Mummy Jalapeño Poppers with googly eyes on a black plate.
      Easy Halloween Mummy Jalapeño Poppers
    • Easy Halloween Meringue Ghosts just in time for the party
      Easy Halloween Meringue Ghosts Recipe
    • Bugles, candy corn, pretzels and nuts spilling out oof a orange bucket.
      Halloween Snack Mix – Monster Munch
    • A punch bowl full of punch with smoke coming out of it.
      Witches’ Brew – Halloween Alcoholic Punch

    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!

    📋 Recipe:

    Halloween deviled eggs with black olive spiders on top.

    Halloween Spooky Spider Deviled Eggs

    Sharon Rigsby
    Halloween Spooky Spider Deviled Eggs are super simple to make and scary cute!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 0 minutes mins
    Total Time 20 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Servings 6 deviled eggs
    Calories 63 kcal

    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!

    Notes

    Don’t add the googly eyes or garnish your plate with Halloween candy until you are ready to serve these treats. 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.

    Nutrition

    Calories: 63kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 94mgSodium: 145mgPotassium: 35mgFiber: 0.2gSugar: 0.3gVitamin A: 153IUVitamin C: 0.003mgCalcium: 16mgIron: 0.3mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Halloween Recipes recipes

    • A trifle bowl with a black forest Halloween trifle.
      Easy Halloween Black Forest Trifle Dessert
    • A collage of halloween treats including a bone cake, and spider web dip.
      50+ Easy Halloween Potluck Ideas for 2022
    • Easy Chocolate Halloween Cupcakes and Icing with a spider web in the background
      Chocolate Halloween Cupcakes and Chocolate Buttercream Icing
    • Graveyard Chocolate Cheesecake Dip
      Quick and Easy Halloween Graveyard Chocolate Cheesecake Dip

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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