Go Back

Halloween Deviled Eggs

Halloween deviled eggs with bright green yolk filling and black olive spider toppings. Made by boiling eggs, piping the filling, then assembling a spider design for a spooky platter-ready appetizer.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

hard-boiled eggs
  • 12 large eggs
deviled filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.01 green gel food coloring Use 2-3 drops to reach a bright green color.
spider topping
  • 12 pitted black olives

Equipment

  • 1 sheet pan

Method
 

Boil and peel the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the green yolk filling
  1. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and salt until smooth. Stir in 2-3 drops green gel food coloring until the filling is bright green.
Fill and assemble spider deviled eggs
  1. Pipe the bright green filling into the egg whites. Fill each egg half evenly for a neat look.
  2. Halve the pitted black olives lengthwise. Place one olive half dome-side up on each egg for the spider body.
  3. Slice the remaining olive halves into thin strips. Arrange 8 legs around each body and chill until serving.

Notes

For clean piping, keep the filling thick and refrigerate after mixing so it holds its shape; store assembled eggs covered in the fridge up to 2 days. For freezing, deviled eggs with toppings generally don’t freeze well due to texture changes—make and chill fresh. Dietary swap: use Greek yogurt instead of half the mayonnaise for a lighter filling while keeping the same seasonings.