Spider Deviled Eggs (Halloween Recipe)

Boo! If that didn't scare you, this Halloween appetizer sure will! These deviled eggs have a creepy-crawly on top, a spider made from black olives. It's the perfect holiday appetizer.
A Jerry James Stone Recipe


Appetizer, Yellow


  • 12 eggs
  • 2 teaspoon white vinegar
  • 3 cups ice
  • 1/2 cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • Salt and pepper to taste
  • 6 ounce can black olives, extra large
Jump to instructions
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • Add a dozen eggs to a pan. Then fill the pan with cold water until the water is covering the eggs by about 1 inch.
  • Add in 2 teaspoons white vinegar.
  • Put the pan on the stove and turn up the heat to high in order to bring the water to a boil.
  • Once the water is boiling, turn the power off, put the lid on the pan, remove the pan from the burner, and let it sit for about 10 minutes to let the eggs finish cooking.
  • After the eggs have sat and cooked for 10 minutes, you immediately want to stop the cooking process by running the pan under cold water.
  • Then add 3 cups of ice to the pan and let it cool.
  • Once the eggs are cool, fill the pan up again with the warmest water you can handle. You're doing this so you can peel the eggs under water, as this helps remove the shells more easily.
  • Peel each egg under water and set it aside.
  • Cut each egg in half, lengthwise.
  • Scoop out the egg yolks, then add to a mixing bowl and mix.
  • Add in 1/2 cup mayonnaise and 1 tablespoon spicy brown mustard. Mix together to combine all ingredients.
  • Salt and pepper to taste.
  • Put the deviled egg mixture into a plastic bag, cut the corner tip off one end and pipe the mixture into each of the egg halves.
  • Cut each of the black olives in half. Save 1/2 of the olives to make spider bodies and use the remainder to make spider legs by cutting the olive half in thin strips. NOTE: It may take more halves to make legs than bodies and that's okay.
  • Assemble the spider deviled eggs by putting half of an olive directly on top of the egg filling. Add in the spider legs by sticking one strip into the filling and then having it extend over the edge of the egg white. Do this until you have eight legs on each egg.
  • Repeat the olive steps over and over until your deviled eggs have all been transformed into spiders.
  • Plate and serve!