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Spooky Halloween Deviled Eggs: Easy & Creepy Party Appetizer

Halloween deviled eggs are filled with a smooth, tangy yolk mixture and topped with olive spiders for a creepy party appetizer. The eggs are chilled before serving so the filling stays firm and cool.
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Prep Time 15 minutes
Cook Time 12 minutes
cooling and chilling 40 minutes
Total Time 1 hour 7 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

For the eggs
  • 12 eggs large
  • cold water as needed
  • ice cubes as needed
For the filling
  • 0.33 cup mayonnaise
  • 2 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp kosher salt
  • 0.125 tsp ground black pepper
For the spider garnish
  • 24 black olives large, pitted, drained
  • 0.25 tsp paprika

Method
 

Boil and peel the eggs
  1. Arrange the eggs in a single layer in a 4-quart saucepan.
  2. Add cold water to cover them by 1 inch.
  3. Bring the water to a boil over medium-high heat.
  4. Cover the pan and turn off the heat.
  5. Let the eggs stand for 12 minutes.
  6. Transfer the eggs to a bowl of ice water made with ice cubes and let them cool for 10 minutes.
  7. Peel the eggs and pat dry.
Make the filling
  1. Cut the eggs in half lengthwise, transfer the yolks to a medium bowl, and arrange the whites on a serving platter.
  2. Mash the yolks with the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  3. Spoon the mixture evenly into the egg whites.
Assemble the eggs
  1. Cut each olive in half lengthwise.
  2. Place one half on each filled egg as a spider body.
  3. Cut the remaining halves lengthwise into 4 strips each for legs.
  4. Arrange 2 legs on each side of each body.
  5. Dust the eggs with paprika.
  6. Cover and refrigerate for at least 30 minutes before serving, and keep chilled until serving.

Notes

For the neatest filling, mash the yolks until completely smooth. Store covered in the refrigerator for up to 2 days; do not freeze. For a dairy-free version, use vegan mayonnaise, and keep the eggs chilled until serving.