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Halloween Deviled Eggs

Halloween deviled eggs with a bright green filling and olive spider toppings, made by boiling eggs, halving, and piping a smooth yolk mixture. Finish with olive spider bodies and legs for a spooky Halloween appetizer platter look.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

12 large eggs
  • 12 large eggs
Green yolk filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 2 drops green gel food coloring Use 2–3 drops for the shade you want.
Olive spider toppings
  • 12 pitted black olives

Equipment

  • 1 sheet pan

Method
 

Boil and chill 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 for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the green filling
  1. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and salt until smooth. Stir in green gel food coloring until bright green.
Fill and assemble the spiders
  1. Pipe the bright green filling into the egg whites. Fill each egg half evenly for a consistent look.
  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. Chill until serving.

Notes

For a neater piping job, keep the yolk mixture thick and vibrant—add more gel coloring drop-by-drop only if needed. Store assembled deviled eggs in the refrigerator up to 2 days; for best texture, chill uncovered briefly so the whites don’t weep. Freezing is not recommended. For a lighter option, use light mayonnaise (the color may look slightly paler).