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Halloween Deviled Eggs

Halloween deviled eggs with bright green filling and black olive spiders. These classic hard-boiled eggs are halved, yolks are mixed into a smooth mayo-Dijon filling, then topped with olive “spiders” for an easy spooky appetizer.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs Use large eggs for sturdy whites that hold the piping.
Deviled filling
  • 0.5 cup mayonnaise For a creamy yolk mixture.
  • 1 tsp Dijon mustard Adds tang and color harmony with the green filling.
  • 1 tsp white vinegar Brightens flavor and helps balance the mayo.
  • 0.25 tsp salt Season to taste for the filling.
  • 2 drops green gel food coloring Add 2–3 drops until the filling turns bright green.
Olive spider topping
  • 12 pitted black olives Use pitted olives; halve and slice for the spider body and legs.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes, keeping the eggs fully submerged.
  2. Transfer the eggs to an ice bath and chill for 10 minutes, then peel and halve lengthwise. The whites should be cool enough to handle without cracking.
Make the green yolk filling
  1. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and salt until smooth. Stir in the green gel food coloring a drop or two at a time until the filling is bright green.
Fill and assemble the olive spiders
  1. Pipe or spoon the green filling into the egg whites, filling each half completely. Aim for a slightly domed top so it looks like a spider body.
  2. Halve each black olive lengthwise and place one half dome-side up on each egg for the spider body. Slice the remaining olive halves into thin strips and arrange 8 legs around each body, then chill until serving for best structure.

Notes

For the cleanest deviled eggs, cool and peel the eggs right after the ice bath, then fill and assemble as soon as the yolk mixture is mixed. Store covered in the refrigerator up to 2 days; for best results, add the olive legs on the same day you serve. Freezing isn’t recommended because the filling texture can change. Dietary swap: use vegan mayonnaise in place of mayonnaise to keep the same creamy consistency and still achieve the bright green filling.