Halloween Deviled Eggs (Easy Spider Deviled Eggs)
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These Halloween deviled eggs are a creepy-crawly twist on a classic appetizer! Your favorite deviled eggs get a Halloween makeover with little spiders made from black olives. They’re easy to put together and perfect for a Halloween party or a spooky snack before trick-or-treating.
Halloween Deviled Eggs
Who knew a can of black olives could make deviled eggs look this creepy? An olive half makes the spider’s body, and a few thin strips become its legs. That’s all it takes to turn a regular plate of deviled eggs into something fun for Halloween!
You can use whichever deviled egg recipe your family loves. If you need one to start with, try my Best Ever Deviled Eggs. Once the eggs are filled, you’re ready to add the little olive spiders.
These spider deviled eggs are also a savory option for a Halloween spread full of candy, cookies, and other sweet treats.
Why You’ll Love Halloween Deviled Eggs
- Easy to Decorate: A few simple cuts turn black olives into edible spiders. No special decorating tools needed!
- Use Your Favorite Recipe: The spider topping works with classic deviled eggs, spicy deviled eggs, or your family’s favorite filling.
- Perfect for Halloween: Serve them at a Halloween party, a potluck, or a spooky movie night.
- Easy to Make More: Double the prepared eggs and have extra olives ready if you’re feeding a crowd.
Ingredients For Halloween Deviled Egg Spiders
- Prepared Deviled Eggs: You’ll need 12 filled egg halves, made from six whole eggs. Use your favorite recipe or my Best Ever Deviled Eggs.
- Pitted Black Olives: Whole olives work best because you’ll cut them into halves for the spider bodies and thin strips for the legs. Drain and pat them dry so extra liquid doesn’t drip onto the filling.
How To Make Halloween Deviled Egg Spiders
- Prepare the Deviled Eggs: Make your favorite deviled eggs and arrange 12 filled halves on an egg plate or serving platter. Decorating them on the serving plate means you won’t have to move each little spider afterward.
- Cut the Spider Bodies: Slice six black olives in half lengthwise. This gives you 12 olive halves, one for each spider’s body.
- Slice the Spider Legs: Cut additional olives in half lengthwise, then slice the halves into thin lengthwise strips or wedges. Each spider needs eight legs. Keep the strips narrow so there’s room for all eight without crowding the egg.
- Add the Bodies: Place one olive half, cut side down, in the center of the filling on each deviled egg. Gently press it into the filling to help it stay in place.
- Arrange the Legs: Add four olive strips on each side of the body. Press one end of each strip into the filling beside the olive half, leaving the other end pointing outward.
- Chill and Serve: Cover the eggs without squashing the decorations and refrigerate until you’re ready to serve. Creepy, crawly, and delicious!
Ways To Serve Halloween Spider Deviled Eggs
- Arrange them on a deviled egg platter for a Halloween party appetizer.
- Serve alongside my Pumpkin Deviled Eggs for a platter of pumpkins and spiders.
- Add them to a Halloween snack spread with cheese, crackers, vegetables, and dip.
Keep the eggs chilled until serving. For a longer party, put out a small platter and refill it with refrigerated eggs as needed. Discard any that have been at room temperature longer than two hours, or one hour if the temperature is above 90°F.
How To Store Leftovers
Store the deviled eggs in a covered container in the refrigerator at 40°F or below. Choose a container with enough room above the eggs so the lid doesn’t squash the spiders. For the best appearance and texture, enjoy them within two days of preparing the deviled eggs.
If you’re making these ahead, prepare the deviled eggs up to a day in advance. Refrigerate the eggs and sliced olives in separate covered containers, then add the spiders on the day you’re serving them.
More Halloween Recipes
Halloween Deviled Eggs (Spider Deviled Eggs)
Ingredients
- 12 prepared deviled egg HALVES, made from 6 whole eggs using your preferred deviled egg recipe
- 1 can whole pitted black olives, drained and patted dry; use as needed for bodies and legs
Instructions
- Arrange the prepared deviled egg halves on a serving plate.
- Slice 6 black olives in half lengthwise to make 12 spider bodies.
- Halve additional olives lengthwise, then cut the halves into thin lengthwise strips or wedges for the legs. You’ll need 8 legs per spider.
- Place one olive half, cut side down, on the filling of each egg.
- Arrange 4 olive strips on each side of each body, gently pressing the inner ends into the filling.
- Cover and refrigerate until ready to serve.
