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Kid-Friendly Halloween Deviled Eggs with Creepy Olive Spiders

Kid-Friendly Halloween Deviled Eggs - featured image
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These spooky deviled eggs topped with olive spiders are a kid-friendly Halloween tradition. Creamy, tangy filling and creepy-crawly toppings make them a party favorite that kids actually fight over.

Ingredients

Scale
  • 12 large eggs (hard-boiled and peeled)
  • 1/3 cup mayonnaise (preferably Duke’s)
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet pickle juice
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper (freshly ground preferred)
  • Paprika for dusting (smoked or regular)
  • 1 can (15 ounces) sliced black olives
  • 12 whole black olives (pitted, medium size)

Instructions

  1. Place 12 large eggs in a single layer in a pot. Cover with cold water by about an inch. Bring to a full rolling boil over high heat (about 8 minutes). Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. While eggs sit, prepare an ice bath in a large bowl. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let sit for at least 10 minutes to stop cooking and make peeling easier.
  3. Gently crack the shells all over by rolling each egg against the counter. Start peeling from the wider end where the air pocket is. Rinse each peeled egg under cool water to remove shell fragments. Pat dry with a paper towel.
  4. Slice each egg in half lengthwise using a sharp knife. Gently pop out the yolks into a mixing bowl. Arrange the whites on a serving platter cut-side up.
  5. Mash the yolks with a fork until crumbly with no large chunks. Add 1/3 cup mayonnaise, 1 tablespoon yellow mustard, and 1 tablespoon sweet pickle juice. Mix until smooth and creamy. Taste and adjust salt and pepper as needed (usually 1/4 teaspoon salt and 1/8 teaspoon pepper). If too thick, add another teaspoon of pickle juice; if too thin, add another yolk.
  6. Spoon the filling into a piping bag or zip-top bag. Snip the corner and pipe the filling into each egg white half, creating a swirl that rises above the edge of the white.
  7. For each spider, arrange 6 sliced olive legs on top of the filling—three on each side, slightly angled outward. Place a whole olive on top, pressing gently so it sticks. Repeat for all 12 eggs.
  8. Lightly sprinkle paprika over the entire platter. Serve immediately or refrigerate until ready to serve.

Notes

For best results, use eggs that are at least a week old for easier peeling. Assemble spiders no more than an hour before serving to prevent olive slices from drying out. If filling is too smooth and olives slide off, dip the bottom of the whole olive in a tiny bit of mayo before placing. Store leftovers in an airtight container in the refrigerator for up to 2 days; do not freeze.

Nutrition

Keywords: Halloween deviled eggs, olive spiders, kid-friendly Halloween, spooky appetizer, gluten-free Halloween snack

Find it online: https://breezybake.com/kid-friendly-halloween-deviled-eggs-with-creepy-olive-spiders/