Spider Deviled Eggs

Happy almost Halloween!

In case you’re headed to a Halloween gathering tomorrow (or even this weekend), here’s a simple but very fitting appetizer: Spider Deviled Eggs!

This is totally a Pinterest-inspired dish!  I saw/pinned the picture a while ago.  It’s just the perfect Halloween appetizer!  I just used my recent Deviled Eggs recipe and added the spiders (aka cleverly cut and positioned black olives).  They really came out great and were a big hit at the party I brought them to.  This recipe was a tad time consuming though (mainly the slicing and placing of the “spider legs”), but definitely worth the effort!

Start by hard boiling some eggs, separating the whites and yolks, and making the deviled egg mixture…

  • Spoon the yolk mixture into a resealable plastic bag.  (Sandwich size was just perfect.)

  • Snip off one corner of the bag.

  • Pipe the yolk mixture into each egg white.

  • Sprinkle a little paprika over the eggs.

  • Open a can of black olives.

  • Slice 12 olives in half.

  • Place an olive half on top of each egg yolk and press down.

(At this point, I realized that the eggs kind of looked like bloodshot eyeballs, which also could have worked for Halloween.  I was tempted to just go with it, but I ultimately decided to see how the spiders turned out.)

  • Cut the remaining olives in half and then thinly slice them.  (Try to keep them all the same width.  It doesn’t have to be perfect though!)

  • Place 8 slices onto each egg (4 on either side of each olive half) to finish the spiders.  (The creamy yolk mixture held everything in place like glue!)


One Year Ago: Shrimp Scampi with Tomatoes

Two Years Ago: Tomato, Pesto, & Mozzarella Cups

Spider Deviled Eggs (serves 6-8)



  • 12 eggs
  • ¼ cup mayonnaise
  • 2 teaspoons relish
  • 2 teaspoons mustard
  • salt
  • ground black pepper
  • paprika
  • 1 can medium black olives, cut in half



  • Place the eggs in a pot.
  • Add cold water until there is about 1 inch of water above the eggs.
  • Place the pot over high heat and bring to a rapid boil.
  • Once boiling, cover the pot, remove it from the heat, and let sit for 17 minutes.
  • When the 17 minutes are up, carefully drain the eggs.
  • Add ice and cold water to the eggs and let them cool completely.
  • Once cool, gently remove the shells from each egg.
  • Slice the eggs in half lengthwise.
  • Scoop out the yolks and place in a bowl.
  • Mash up the yolks with a fork.
  • Add the mayonnaise, relish, and mustard.
  • Mix well to combine everything.
  • Season with the salt and pepper, to taste.
  • Mix again.
  • Fill each egg white half with the yolk mixture.
  • Sprinkle a little paprika on top of each egg.
  • Place an olive half on top of each yolk.
  • Thinly slice the remaining olives.
  • Add 8 slices to each egg (4 on each side of the olive half).

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I'm a middle school math teacher by day and a total food enthusiast by night.

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