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Cozy Halloween Deviled Eggs with Olive Spiders

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These spooky deviled eggs are topped with olive spiders for a fun and festive Halloween treat. Creamy, tangy filling with a smoky paprika kick makes them a crowd-pleaser at any gathering.

Ingredients

Scale
  • 6 large eggs (room temperature preferred)
  • 3 tablespoons mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon smoked paprika (plus extra for dusting)
  • Salt and black pepper to taste
  • 1 can (6 ounces) large black olives (pitted)
  • Fresh chives or dill for garnish (optional)

Instructions

  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover, turn off heat, and let sit for exactly 10 minutes.
  2. While eggs rest, prepare an ice bath. Transfer eggs to ice bath using a slotted spoon and let chill for at least 5 minutes.
  3. Gently tap each egg on the counter to crack the shell, then roll between palms to loosen. Peel starting from the wider end. Rinse under cold water. Slice each egg in half lengthwise and pop yolks into a mixing bowl. Arrange whites on a serving platter.
  4. Mash yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and a pinch of salt and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
  5. Spoon yolk mixture into a zip-top bag, seal, and snip off a tiny corner (about 1/4 inch). Pipe filling into each egg white half, mounding slightly in the center.
  6. Drain olives and pat dry. For each spider, use one whole olive for the body and one olive sliced into thin rounds for legs. Slice an olive crosswise into 4-5 thin rounds, then cut each round in half to create half-moon shapes (8-10 leg pieces per olive).
  7. Place a whole olive on top of the filling in the center of each deviled egg. Arrange tiny olive leg pieces around it—four on each side, angling outward. Press gently into filling.
  8. Sprinkle a tiny pinch of smoked paprika over the spiders. Garnish with fresh chives or dill if desired. Serve immediately or refrigerate until ready.

Notes

For best results, use room temperature eggs and a full-fat mayonnaise. The olive legs can be fiddly; if one breaks, just eat it and try again. Make the deviled eggs (without spiders) up to 24 hours ahead; add spiders just before serving. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Keywords: Halloween deviled eggs, olive spiders, spooky appetizer, Halloween party food, deviled eggs recipe

Find it online: https://ovenmila.com/cozy-halloween-deviled-eggs-with-olive-spiders/