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Spooky Deviled Eggs with Olive Spiders

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These spooky deviled eggs with olive spiders are a fun and easy Halloween party appetizer. Creamy deviled eggs topped with a black olive spider that looks back at you—they’re a conversation starter and a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon pickle brine
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika (smoked or sweet)
  • 1 can (6 ounces) large black olives (whole, pitted)
  • 1 tablespoon sour cream (optional)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Cook the eggs: Fill a pot with about an inch of water and bring to a boil. Place eggs in a steamer basket, lower into the pot, cover, and steam for exactly 12 minutes. Alternatively, gently place eggs in boiling water and boil for 10-12 minutes.
  2. Ice bath shock: While eggs cook, fill a large bowl with ice and cold water. Transfer eggs to the ice bath using a slotted spoon and let sit for at least 10 minutes.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell, then roll between palms to loosen. Start peeling from the wider end. Rinse off shell bits under cold water and pat dry.
  4. Cut the eggs: Slice each egg in half lengthwise with a sharp knife. Pop yolks into a small bowl. Arrange whites on a serving platter, cut side up.
  5. Make the filling: To the yolks, add mayonnaise, mustard, pickle brine, salt, pepper, and paprika. Mash with a fork until smooth. Add sour cream if using. Taste and adjust seasoning.
  6. Pipe the filling: Spoon yolk mixture into a piping bag or zip-top bag. Snip off a corner (about 1/2 inch wide). Pipe a generous swirl into each egg white half.
  7. Make the olive spiders: Drain olives and pat dry. For each spider, use one whole olive (body) and half of another olive (legs). Slice the half-olive lengthwise into 4 thin strips. Place whole olive on top of filling, then arrange 4 leg strips on either side, pressing gently into filling.
  8. Chill and serve: Cover platter with plastic wrap and refrigerate for at least 30 minutes before serving. Garnish with paprika or fresh chives if desired.

Notes

For perfectly smooth eggs, steam for exactly 12 minutes and shock in an ice bath. Peel under running water if shells are stubborn. For the creamiest filling, push yolks through a fine-mesh sieve before mixing. Make ahead: cook and peel eggs a day in advance; assemble filling and spiders day of serving. Leftovers keep in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: deviled eggs, Halloween appetizer, spooky eggs, olive spiders, party appetizer, easy appetizer

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