Spooky Spider Eggs – deviled eggs topped with black olive “spiders.”

Spooky Spider Eggs Easy Creamy Deviled Eggs Recipe

Benjamin

Spooky Spider Eggs – deviled eggs topped with black olive “spiders.”

Looking for a fun and easy Halloween treat that’s both spooky and delicious? These Spooky Spider Eggs – deviled eggs topped with black olive “spiders” – are the perfect answer! They’re a guaranteed crowd-pleaser, super simple to make, and a fantastic way to add some creepy-crawly fun to your Halloween gathering. Forget the complicated recipes this year and whip up a batch of these adorable spider-infested eggs. They are the perfect family-friendly Halloween food, and everyone will be reaching for more!

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Prep Time 15

Cook Time 12

Chilling Time 30

Total Time 57

Servings: 6 eggs

Course: Appetizer

Cuisine: American

Calories: 140

Ingredients Equipment Method Nutrition Notes

Ingredients

6 large eggs
3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
1 teaspoon yellow mustard
1/4 teaspoon paprika, plus more for garnish
to taste salt and pepper
1 can (3.8 oz) black olives, pitted

Equipment

Saucepan
Ice Bath Container
Mixing bowl
Piping Bag (optional)

Method

Hard Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Immediately transfer eggs to an ice bath to stop cooking and make peeling easier.
Peel the Eggs: Gently peel the cooled eggs.
Cut and Separate: Cut each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
Make the Filling: Mash the yolks with a fork until smooth. Add mayonnaise, mustard, paprika, salt, and pepper. Mix well until creamy and smooth. Taste and adjust seasonings as needed.
Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves. You can use a piping bag with a star tip for a fancy look, or simply use a spoon.
Create the Spiders: Drain the black olives. For each spider, cut one olive in half lengthwise. One half will be the spider's body. Slice the remaining olive half lengthwise into eight thin strips for the legs.
Assemble the Spider Eggs: Place an olive half (cut side down) on top of each filled egg half to represent the spider's body. Arrange eight olive slices around the body to create the spider's legs.
Garnish and Serve: Sprinkle a little extra paprika over the eggs for added color and spookiness. Chill for at least 30 minutes before serving.

Nutrition

Calories: 140kcalCarbohydrates: 2gProtein: 10gFat: 10gSaturated Fat: 2gCholesterol: 210mgSodium: 360mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 330IUCalcium: 40mgIron: 1.4mg

Notes

Perfect for family-friendly Halloween gatherings. For easy peeling, add baking soda to boiling water. You can customize by adding hot sauce or cayenne to the filling or using green olives for different visuals.

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