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GET IT NOWMy Halloween Deviled Eggs Are Creepy, Cute, And Delicious
It’s that time of year when everything turns spooky, creepy, and fun, and my Halloween deviled eggs always make an appearance. I’ve made all kinds of deviled eggs over the years (classic, bacon, you name it), but this time I turned them into little spooky spiders. Here’s why I think you’ll want to make them for your Halloween spread:
- Tastes like the classic – These Halloween deviled eggs look festive on a party tray, but they still taste just like the deviled eggs you know and love, with a creamy, tangy filling. And the veggie “spiders” actually pair really well with the eggs.
- Healthier alternative to candy – I’m fine with a little Halloween candy, but I like having savory, protein-packed snacks, too. These make a perfect party bite next to a spooky Halloween charcuterie board or even my Jack-O’-Lantern stuffed peppers.
- Easy to make – They take just about 30 minutes, which isn’t much more than regular deviled eggs, and the decorating part is actually fun. Kids and adults both love them.
Whether you’re hosting a party or just want something festive for the family, these Halloween deviled eggs are always a hit. Make them with me!
Reader Review
“My kids and I tried your Halloween deviled eggs, and they were a hit! The combination of mayo, Dijon, and a sprinkle of paprika gave them a deliciously tangy kick. A perfect treat for Halloween that isn’t loaded with sugar.” –Lex
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Ingredients & Substitutions
Here I explain the best ingredients for my Halloween deviled eggs recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggs – I usually make my easy-to-peel hard boiled eggs, but you can also bake eggs in the oven or cook eggs in the air fryer if that’s easier.
- Mayonnaise – I love using my homemade mayo (it only takes 5 minutes), but like this clean store-bought brand when I’m short on time. You can also swap in Greek yogurt for a lighter, higher protein version.
- Dijon Mustard – I used a teaspoon, but if you’re a mustard fan, go ahead and add more. Yellow mustard works too, but is stronger so I recommend starting with less.
- Apple Cider Vinegar – This breaks down the yolks and adds tang. Distilled vinegar works in a pinch, or you can use pickle relish if you like that flavor better.
- Whole Black Olives – I used these to make the little spiders on top. If you don’t like olives, try my other spooking topping ideas below!
- Spices – I use a touch of paprika, garlic powder, sea salt, and black pepper for simple flavor.
How To Make Deviled Eggs For Halloween
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the eggs. Boil the eggs like this in a medium pot or saucepan, then chill them in ice water (or really cold water). Once cool, crack and peel. I always do this part ahead of time to make it easier.
- Mix the filling. Slice the eggs in half lengthwise. Scoop the egg yolks into a large bowl. Mash them with the mayo, Dijon, apple cider vinegar, paprika, garlic powder, salt, and pepper, until smooth.
- Fill the egg whites. Spoon or pipe the filling back into the whites. A piping bag makes them look extra neat, but a spoon works fine, too.
- Make spiders. Cut some of the olives in half for the spider bodies and place one on each filled egg. Slice the rest into thin strips and arrange them as legs. They turn regular deviled eggs into festive Halloween deviled eggs!
My Recipe Tips
- I use eggs that are a few days old. They peel more easily than very fresh ones.
- Add salt and vinegar to the pot. Both help with peeling, and the salt also keeps small cracks from spreading.
- No matter how you cook the eggs, don’t skip the ice bath. Plunging boiled eggs into ice water stops them from overcooking and makes peeling easier.
- I like to roll the egg gently on the counter to crack the shell all over. The shell peels right off this way.
- I like using a piping bag with a frosting tip for the prettiest presentation. This is the set I use, together with these couplers. If you don’t have something like this or even dedicated piping bags, you can just fill a zip lock bag and snip a corner, or use a spoon if you’re short on time.
- How to make neat spider legs: Cut each olive half lengthwise into 4 thin strips. A small paring knife works best for clean cuts. Place 4 legs on each side of the olive “body,” pressing them lightly into the filling so they stay in place.
- For faster spider deviled eggs, grab a mix of whole and sliced olives. You can slice the whole ones in half for the bodies, and the sliced ones only need one cut each to turn the rings into legs. I don’t usually do this because it’s easier to just get one type of olives, and I think slicing whole ones fresh tastes better, but it’s an option!
Halloween Deviled Eggs (Spooky Spiders)
My Halloween deviled eggs are a spooky twist on the classic, topped with black olive spiders. Fun, festive, and ready in just 30 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Boil eggs according to the instructions here. Place in ice water for 10 minutes to cool, then peel.
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Slice the eggs in half lengthwise with a knife. Remove the yolks and place in a bowl.
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Add the mayo, Dijon mustard, apple cider vinegar, paprika, garlic powder, sea salt and black pepper to the bowl. Mash with a fork.
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Using a piping bag, pipe the egg yolk mixture back into the egg white halves. (You can also use a spoon if you don’t have a piping bag.)
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Slice 6 of the olives in half lengthwise. Place one on top of each deviled egg in the center, cut side down. This is the body of the olive spider. Slice the remaining 12 olives in half lengthwise, then slice each half into 4 strips. Place the strips on the eggs to create the spider legs.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 deviled egg
- Tips: Check out my recipe tips above to help you peel eggs like a pro, decorate the cutest spiders, and make the best Halloween eggs.
- Variations: Don’t miss my recipe variations for even more fun and spooky deviled egg ideas!
- Storage & meal prep: You can boil the eggs well advance, or even assemble these Halloween deviled eggs up to 2-3 days ahead. They’ll keep well in the fridge, but do taste best within a day or two.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Halloween Deviled Eggs
Spooky Recipe Variations
If you want to dress these up even more for your Halloween party, try one of these fun twists:
- Creepy Eyeballs – Top each Halloween deviled egg with a sliced green olive with a pimento center, then sprinkle with paprika for a bloodshot look.
- Ghostly Shapes – Cut mozzarella or white cheddar cheese into tiny ghost shapes and place them on top of the filled eggs. You can use these small Halloween cookie cutters to make ghosts and other spooky designs.
- Spider Webs – Pipe a web pattern with sour cream or Greek yogurt, then add the black olive “spider” in the center.
- Pumpkin Faces – Mix a little orange food coloring (or extra paprika) into the yolk filling, then pipe it into the whites. Use black sesame seeds, minced black olives, or even tiny nori strips to make the jack-o’-lantern faces on top.
Mix and match these ideas for a whole platter of spooky Halloween deviled eggs!
10 Comments
Carol L
0I have found that steaming the eggs makes it much easier to remove the shells with fewer (If any) loss of the white. Now, I NEVER boil eggs!
Adina
0These look adorable! I like to add either anchovy paste or melted anchovy filet to my egg filling (maybe half a filet for 6 eggs – I eye it). Adds a nice umami flavor (I just don’t tell the kids)
Wholesome Yum D
0That sounds delicious, Adina! I love the umami boost from anchovy and totally get not telling the kids!
Leslie Adele Cichuttek
0Made these for our Halloween themed porch party, they were a hit. So easy and delicious 😋
Maya | Wholesome Yum
0I’m so glad you and your guests liked these, Leslie! Happy Halloween!
Dawn
0These Halloween deviled eggs were a hit at our party! The spooky designs were a fun twist and they tasted amazing. Thanks for adding a festive touch to a classic appetizer!
Kara
0These were the cutest deviled eggs for our Halloween party! The kids and adults both loved him. They were such a hit!
Sky
0These were almost too cute and fun to eat! I had a bunch of fun making them and they were a hit at our party, even got some kids to try deviled eggs with this approach!
Lucy
0My friends and I made these and everyone loved them! They added a fun, spooky touch to the table, and they tasted just as good as they looked. I will definitely keep this recipe in mind for the upcoming Halloween.
Lex
0My kids and I tried your Halloween deviled eggs, and they were a hit! The combination of mayo, Dijon, and a sprinkle of paprika gave them a deliciously tangy kick. A perfect treat for Halloween that isn’t loaded with sugar.