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Halloween Deviled Eggs

Halloween deviled eggs turn classic creamy yolk filling into spider-topped bites with black olive bodies and legs. The eggs are cooked, chilled, filled, and decorated for a playful Halloween appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

For the eggs and filling
  • 6 eggs large
  • 0.25 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • 0.125 tsp fine salt
  • 0.125 tsp black pepper
For the spider garnish
  • 12 black olives large, pitted

Method
 

Prepare the eggs and filling
  1. Place the eggs in a single layer in a 3-quart saucepan.
  2. Cover the eggs with cold water by 1 inch.
  3. Bring to a full 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.
  7. Chill for 10 minutes, then peel the eggs.
  8. Halve the eggs lengthwise and transfer the yolks to a medium bowl.
  9. Mash the yolks with the mayonnaise, yellow mustard, white vinegar, fine salt, and black pepper until smooth.
  10. Spoon or pipe the filling into the egg white halves.
Decorate the eggs
  1. Cut the olives in half lengthwise.
  2. Place one half on each egg for the spider body.
  3. Cut the remaining halves into thin strips.
  4. Arrange the strips around each body as legs.

Notes

For neat spider details, cut the olive legs into thin, even strips. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free option, use a dairy-free mayonnaise.