These spooky Halloween Deviled Eggs are decorated with black and green olives to represent spiders and eyeballs, respectively. A great addition to your Halloween party!
My mom came up with these Halloween Deviled Eggs many years ago for our annual Halloween party.
Initially, she only added black olive "spiders," but in more recent years, she started adding some green olive slices to represent eyeballs. She will usually leave a few plain for any olive haters (ahem, my husband).
We serve these alongside the Crescent Mummy Dogs and Witches Brew Punch. In recent years, we've added this Spider Web Taco Dip too!
SEE ALL OF MY HALLOWEEN RECIPES HERE!
Boil the Eggs
Place 12 eggs in a large stock pot and fill with enough cold water to completely cover the eggs. You can add 1 teaspoon of white vinegar to the water to help prevent the eggs from cracking, if desired.
Turn the heat on the burner to high, and bring the water to a boil uncovered.
Once the water is boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
Remove the eggs with a large slotted spoon to a bowl of ice water.
Once completely cooled, the eggs are ready to peel.
Prepare the Filling
Peel the shells off of all of the eggs. Slice each egg in half lengthwise. Remove all of the yolks to a small bowl and mash with a fork until blended.
Stir in the mayonnaise, relish, mustard, salt and pepper until the mixture is well combined.
Fill and Decorate the Eggs
Fill the empty egg whites with the filling. Sprinkle with paprika if you want. I like using smoked paprika for extra flavor.
For the green olives, hold them on a cutting board with the opening for the pimento facing to the side, not up or down. Slice the olives into thin slices so that each slice has a pimento in the center. This will give it an eye-like appearance.
For the black olives, hold them on a cutting board with the hole from the pit being removed facing to the side, not up or down. Slice the olives in half to make the spider bodies.
To make the spider legs, cut some of the halves into 4 long pieces.
To make the spiders, place a black olive half in the center of some of the eggs and add 4 slices on each side to make a total of 8 legs.
You can leave some eggs undecorated and sprinkled with paprika or decorate all of the eggs.
Storage
Store the eggs in the refrigerator in an airtight container. They are best consumed within 2 days of making.
Gluten Free Option
These eggs are naturally gluten free!
📖 Recipe
Halloween Deviled Eggs
Ingredients
- 12 eggs
- 1 teaspoon white vinegar (optional)
- ½ cup mayonnaise
- ¼ cup sweet pickle relish (see note)
- 4 teaspoons yellow mustard
- ¼ teaspoon table salt (to taste)
- ⅛ freshly ground black pepper (to taste)
- 14 black olives
- 4 green olives
- paprika or smoked paprika (optional)
Instructions
Hard Boil the Eggs
- Place the eggs in a large empty stock pot. Fill with enough cold water to completely cover the eggs. Optional: add 1 teaspoon white vinegar to the water to help prevent the eggs from cracking during cooking.12 eggs, 1 teaspoon white vinegar
- Turn to heat to high and bring the water to a boil uncovered.
- Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
- Remove the eggs with a large slotted spoon to a bowl of ice water to cool completely.
Make the Filling
- Scoop out the yolks into a bowl. Mash with a fork until well blended.
- Stir the mayonnaise, relish, mustard, salt and pepper into the bowl of yolks until well combined and a smooth mixture is achieved.½ cup mayonnaise, ¼ cup sweet pickle relish, 4 teaspoons yellow mustard, ¼ teaspoon table salt, ⅛ freshly ground black pepper
Fill and Decorate the Eggs
- Fill the empty egg whites with the filling.
- To cut the green olives, hold them on a cutting board with the opening for the pimento facing to the side, not up or down. Slice the olives into thin slices so that each slice has a pimento in the center. This will give it an eye-like appearance.
- To cut the black olives, hold them on a cutting board with the hole from the pit being removed facing to the side, not up or down. Slice the olives in half to make the spider bodies. To make the spider legs, cut some of the halves into 4 long pieces.
- To make the spiders, place a black olive half in the center of some of the eggs and add 4 slices on each side to make a total of 8 legs.
- You can leave some eggs undecorated and sprinkled with paprika or decorate all of the eggs.
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