Deviled Egg Spiders are a fun twist on a classic favorite! These cute snacks are made from creamy deviled eggs, topped with olive “eyes” and black olive “legs” to create little spider shapes. Perfect for Halloween or any gathering!
Kids and adults alike will love these creepy-crawly treats. I make them for parties, and they always get a laugh! 🕷️ Plus, they are quick to prepare, so you won’t be stuck in the kitchen long!
Key Ingredients & Substitutions
Eggs: Large eggs work best for this recipe. If you want a smaller version, you could use medium eggs, but they may require a bit less filling. For a vegan option, try using avocado or silken tofu as a base.
Mayonnaise: Classic mayo gives the filling creaminess. If you’re looking for a healthier alternative, consider Greek yogurt. It adds a nice tang and cuts down on fat.
Black Olives: Large black olives are great for the spider bodies. If you don’t have them, you could use green olives, but they might change the look a bit. Sliced cherry tomatoes could also work as a fun alternative!
Dijon Mustard: Adds a bit of tanginess. If you’re not a fan, you can swap it out for regular mustard or even skip it altogether for a milder flavor.
Fresh Parsley: This is just for garnish. Feel free to leave it out if you prefer a simpler look. I love using fresh herbs whenever I can, as they add a nice touch.
How Do You Get Perfectly Creamy Deviled Egg Filling?
To achieve the best deviled egg filling, the key is in how you handle the yolks. After boiling and cooling your eggs, peel them gently to avoid any cracks. When mashing the yolks, use a fork for a fluffy texture.
- Add mayo, Dijon mustard, and vinegar gradually, tasting as you go to find your perfect flavor.
- Mix until your filling is smooth and creamy, with no lumps. A piping bag can help achieve a neat look when you refill the egg whites.
- Don’t forget to refrigerate the filled eggs for about 30 minutes before serving. This lets the flavors meld nicely!
Deviled Egg Spiders Recipe
Ingredients You’ll Need:
For the Deviled Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt and pepper, to taste
For the Spiders:
- 12 large black olives (for spider bodies and eyes)
- 1 teaspoon cream cheese or mayonnaise (for eyes)
- Fresh parsley, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and an additional 30 minutes for chilling the spiders in the fridge. So, you’re looking at roughly 50 minutes from start to finish—perfect for a quick and fun snack!
Step-by-Step Instructions:
1. Boiling the Eggs:
Start by placing the eggs in a single layer in a saucepan and covering them with water by about an inch. Bring the water to a boil over medium-high heat. Once it’s bubbling, cover the pot, remove it from heat, and let it sit for 12 minutes. This will cook the eggs perfectly without overcooking them!
2. Cooling the Eggs:
After the time is up, drain the hot water from the pan. Now, run cold water over the eggs or place them in an ice bath until they are fully cooled. This helps make peeling them easier!
3. Preparing the Filling:
Once the eggs are cool, peel them and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper, then mash everything together until it’s smooth and creamy. This is going to be the delicious filling!
4. Assembling the Spiders:
Now, spoon or pipe the yolk mixture back into the egg whites evenly. For the spiders, take the black olives and slice each one in half lengthwise. Use one half for the spider’s body, placing it right on top of the yolk filling. Then, take the other halves of the olives, slice them into thin strips to create legs, and carefully insert 8 “legs” around the olive body on each deviled egg.
5. Adding the Eyes:
To make the spiders look even cuter, take a tiny dot of cream cheese or mayonnaise and place it on the front of the olive body to create eyes. You can top each dot with a small piece of black olive or use edible black food marker dots for fun!
6. Serving:
Now it’s time to arrange your deviled egg spiders on a platter. If you like, you can garnish with fresh parsley for a pop of color. Serve them chilled and watch as everyone enjoys these spooky little treats!
This recipe makes 12 delightful deviled egg spiders—perfect as an appetizer for Halloween or any fun gathering! Enjoy!
Can I Use Different Types of Mustard?
Absolutely! While Dijon mustard adds a nice tang, you can substitute it with yellow mustard or even skip it if you prefer a milder flavor. Experiment to find your favorite taste!
How Do I Store Leftover Deviled Egg Spiders?
Store any leftovers in an airtight container in the fridge. They should be good for up to 3 days. To keep them looking fresh, it’s best to add the olive legs just before serving.
Can I Make the Filling Ahead of Time?
Definitely! You can prepare the yolk filling a day in advance and store it in the fridge. Just pipe it into the egg whites right before serving for the best presentation and freshness.
What If I Don’t Like Olives?
No problem! If olives aren’t your thing, you can use pieces of cheese or cherry tomatoes for bodies, and make the legs with thin strips of vegetable like bell peppers or cucumber. Get creative!
