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Best Halloween Deviled Eggs: Spooky Spider Recipe

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These spooky spider deviled eggs are the perfect Halloween appetizer, featuring a creamy black squid ink filling and adorable spider decorations made from olives and chives. Quick, easy, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons squid ink
  • 24 black olive slices
  • 48 chive pieces (about 1-inch long each)
  • Paprika for garnish (optional)

Instructions

  1. Boil the eggs: Place the eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for exactly 12 minutes. While they sit, prepare an ice bath in a large bowl.
  2. Cool and peel: Transfer the eggs to the ice bath immediately and let them cool for 10 minutes. Tap each egg gently on the counter to crack the shell, then roll it between your palms to loosen. Peel under running cold water.
  3. Slice and scoop: Using a sharp knife, slice each egg in half lengthwise. Gently pop out the yolks into a mixing bowl. Arrange the egg white halves on a serving platter, cut-side up.
  4. Make the filling: Add the mayonnaise, yellow mustard, white vinegar, salt, pepper, and squid ink to the yolks. Mash everything together with a fork until smooth and creamy. The mixture should be a uniform, deep black color. Taste and adjust salt or mustard as needed.
  5. Fill the eggs: Spoon the yolk mixture into a piping bag or zip-top bag with a small corner snipped off. Pipe the filling into each egg white half, mounding it slightly. You should have enough filling for all 24 halves.
  6. Create the spiders: For each spider, take one black olive slice and place it on top of the filling, slightly off-center. Then, take four chive pieces and insert them into the filling on each side of the olive, creating eight legs total. Repeat for all 24 eggs.
  7. Garnish and serve: If using, dust a tiny pinch of paprika over the olive bodies. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Don’t overmix the filling once the squid ink is in—it can get gummy. If making ahead, wait to add the spider legs until just before serving to prevent sogginess. Use eggs that are at least a week old for easier peeling.

Nutrition

Keywords: Halloween deviled eggs, spooky spider deviled eggs, black deviled eggs, squid ink deviled eggs, Halloween appetizer, creepy deviled eggs

Find it online: https://dinadishes.com/best-halloween-deviled-eggs-spooky-spider-recipe/