✔ Published · new Halloween appetizer with make-ahead + party food-safety tips
Spider deviled eggs are classic deviled eggs topped with a little black olive spider, half an olive for the body and thin slivers for the legs.
How Do You Make Spider Deviled Eggs? (Quick Answer)
Hard-cook 12 eggs until the yolks are fully firm, halve them and mash the yolks with 1/2 cup mayonnaise, 1 tablespoon Dijon, vinegar, salt and pepper. Pipe the filling back in. Top each egg with half a black olive for the body and 8 thin olive slivers for the legs, and keep them chilled until serving.
At a glance
The one tip that matters: Add the olive spiders just before serving. Olive juice bleeds purple into the filling if they sit for hours, so pipe the eggs ahead and decorate at the last minute.
They take about 45 minutes, can be made ahead, and are one of the easiest savory Halloween party appetizers.
Why You'll Love These Spider Deviled Eggs
- Only 1 extra ingredient: a can of black olives turns everyday deviled eggs into a Halloween appetizer.
- Make-ahead friendly: cook the eggs and mix the filling a day ahead, then pipe and decorate in minutes.
- A savory break from all the candy on the party table, with plenty of protein.
- Kids can help arranging the olive legs, and every spider comes out a little different.
- Easy to customize: green monster filling, dyed spooky whites or a spicy kick are all below.
How to Hard-Cook Eggs for Deviled Eggs
Any of these methods gives fully cooked, easy-to-peel eggs. The goal is a firm white and a firm, pale yellow yolk with no runny center, then a quick chill in ice water.
| Method | How | Time | Notes |
|---|---|---|---|
| Stovetop (cold start) | Cover with cold water, boil, cover and turn off the heat | 12 min stand | Most reliable; no special equipment |
| Boiling-water start | Lower cold eggs into gently boiling water | 13 to 14 min simmer | Often peels easiest |
| Steaming | Steamer basket over 1 inch of boiling water, covered | 12 to 13 min | Gentle and even |
| Pressure cooker | 1 cup water, trivet, high pressure | 5 min + 5 min natural release + 5 min ice bath | Great for a big batch |
| Air fryer | Eggs straight in the basket at 270°F (130°C) | 15 to 17 min | Times vary by model; test 1 egg first |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cook the eggs all the way. Deviled eggs need fully hard-cooked eggs with firm whites and yolks, with no runny or jammy centers. The 12-minute covered stand gives that for large eggs.
- Use older eggs for easy peeling. Eggs bought a week or more before cooking peel more cleanly. Starting them in boiling water or steaming them also helps.
- Chill fast. The ice bath stops the cooking, which prevents green rings around the yolks, and cools the eggs quickly for safety.
- Mash the yolks dry first. Breaking them into fine crumbs before adding mayo gives a smooth filling with no lumps.
- Dry the olives. Pat them on paper towels so the spiders stick and the legs don't slide or stain the filling.
- Use a deviled egg tray or muffin tin. It keeps the halves from sliding and makes them easy to carry to a party.
- Keep them cold. Serve from the fridge or set the platter over a tray of ice, and put leftovers back in the fridge within 2 hours.
Spider Deviled Eggs
12
servings (24 halves)30
minutes15
minutes140
kcal45
minutesSpider deviled eggs: fully hard-cooked eggs halved and filled with a creamy mustard-mayo yolk filling, then topped with a black olive spider (half an olive for the body, thin olive slivers for the legs). Makes 24 halves in about 45 minutes; keep chilled and serve within 2 hours.
Ingredients
- For the Deviled Eggs
12 large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard (or 2 teaspoons yellow mustard)
1 teaspoon white vinegar or dill pickle juice
1/4 teaspoon salt
1/8 teaspoon black pepper
paprika, for dusting (optional)
- For the Spiders
24 large pitted black olives (about one 6-oz can, drained)
Directions
- Hard-Cook the Eggs
- Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a full boil over high heat, then cover, turn off the heat and let stand for 12 minutes, until the whites and yolks are completely firm.
- Move the eggs to a bowl of ice water for 10 minutes. Crack and peel them under cool running water, then pat dry. Refrigerate if you are not filling them right away.
- Make the Filling
- Slice each egg in half lengthwise with a sharp knife, wiping the blade between cuts. Pop the yolks into a bowl and set the whites on a platter.
- Mash the yolks with a fork until fine and crumbly, then stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth. Taste and adjust the seasoning.
- Spoon or pipe the filling into the egg whites using a piping bag or a zip-top bag with one corner snipped. Dust lightly with paprika if you like.
- Add the Spiders
- Pat the olives dry. Cut 12 olives in half lengthwise for 24 spider bodies. Cut the remaining 12 olives in half lengthwise, then slice each half lengthwise into 8 thin slivers for the legs (8 per spider).
- Press one olive half, cut side down, onto the center of each egg. Arrange 4 legs on each side of the body, curved ends pointing outward.
- Serve right away or refrigerate, covered, until serving. Do not leave the eggs at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).
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Spooky Deviled Egg Variations
- Dyed spooky whites: after peeling and halving, soak the whites in 2 cups water with 10 drops of purple, black or blue gel food coloring for 10 to 15 minutes in the fridge, then pat dry. Beet juice gives a natural magenta.
- Green monster eggs: mash in half a ripe avocado or add a drop of green food coloring to the filling, then top with olive spiders or a single olive-slice eyeball.
- Eyeball deviled eggs: instead of spiders, press a round olive slice into the filling with a dot of red pepper or sriracha in the middle.
- Spicy bloody eggs: add 1 teaspoon hot sauce to the filling and drizzle a few thin streaks of sriracha over the top.
- Bacon spiders: fold 2 tablespoons crumbled cooked bacon into the filling before adding the olive spiders.
- Classic flavor twists: for a sweeter, Southern-style filling with pickle relish, see these Paula Deen-inspired deviled eggs.
Make-Ahead, Storage and Party Food Safety
- 1 day ahead: cook, peel and halve the eggs; store the whites covered in the fridge and the filling in a sealed piping bag.
- Party day: pipe the filling up to a few hours ahead and refrigerate, covered. Add the olive spiders just before serving.
- The 2-hour rule: deviled eggs should not sit at room temperature for more than 2 hours, or 1 hour above 90°F (32°C). Serve over ice or swap in fresh trays from the fridge.
- Leftovers: refrigerate in an airtight container at 40°F (4°C) or below and eat within 2 days. Discard any that sat out longer than 2 hours.
- Do not freeze deviled eggs or hard-cooked whites; they turn tough and watery. Plain hard-cooked eggs keep in the shell for 1 week in the fridge, and you can learn more in this guide to freezing hard-boiled eggs.
Common Mistakes to Avoid
- Undercooked yolks: soft or jammy yolks are not safe for a party platter and make a runny filling. Cook the eggs until fully firm.
- Skipping the ice bath: the eggs keep cooking, the yolks turn gray-green and they are harder to peel.
- Wet olives: brine stains the filling purple and the legs slide off. Pat them dry.
- Decorating too early: spiders added the night before bleed color and dry out.
- Leaving the platter out all night: after 2 hours at room temperature, the eggs need to go back in the fridge or be thrown away.
What to Serve With Spider Deviled Eggs
Pair them with other party bites like mummy hot dogs, a spider web Halloween dip and a Halloween charcuterie board. Finish with graveyard dirt cups, and find more ideas in our Halloween recipes collection.
Frequently Asked Questions
How do you make spider deviled eggs?
Make classic deviled eggs from fully hard-cooked eggs and a mayo-mustard yolk filling. Cut black olives in half lengthwise for the spider bodies and slice more olive halves into thin crescents for the legs. Press a body onto each egg and arrange 4 legs on each side.
How far ahead can I make spider deviled eggs?
Hard-cook and peel the eggs and mix the filling up to 1 day ahead. Store the whites covered and the filling in a sealed piping bag in the fridge. Fill the eggs up to a few hours before the party and add the olive spiders just before serving.
How long can deviled eggs sit out?
No more than 2 hours at room temperature, or 1 hour if it is above 90°F (32°C). After that, refrigerate them or throw them out. For a long party, set the platter over ice or put out a few at a time and keep the rest in the fridge.
How long do deviled eggs last in the fridge?
Covered and refrigerated at 40°F (4°C) or below, deviled eggs are best eaten within 2 days. Plain hard-cooked eggs in the shell keep for up to 1 week. Do not freeze deviled eggs; the whites turn rubbery and watery.
How many olives do I need for spider deviled eggs?
Plan on 1 large pitted black olive per egg half. Half of the olives are cut in half for the bodies, and the rest are halved and sliced into thin slivers, 8 legs per spider. For 24 egg halves, one 6-ounce can of large pitted olives (about 24 to 30 olives) is usually enough.
What can I use instead of olives for spiders?
Black sesame seeds, poppy seeds or a sprinkle of black lava salt make a speckled look, and thin strips of nori or chives can stand in for legs. For a creepier look, tint the egg whites purple or blue with a short soak in water and food coloring before filling.
