Spider Deviled Eggs
Updated Oct 15, 2025, Published Nov 11, 2014
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Looking for a spooky (but still delicious) treat to serve at your Halloween party? These Spider Deviled Eggs are the perfect mix of creepy and cute! They take everyone’s favorite classic appetizer and give it a festive Halloween twist — complete with edible olive “spiders” crawling right on top.
They’re simple to make, naturally gluten-free, and guaranteed to disappear fast from the party table!
Why You’ll Love This Recipe
These Spider Deviled Eggs are the kind of recipe that looks impressive but couldn’t be easier to put together. The creamy, tangy filling is the same deviled egg flavor everyone loves, and the spiders — made from sliced black olives — are a fun, creative garnish that adds Halloween flair without any extra work.
You’ll love this recipe because it’s:
- Gluten-free and high in protein
- Cute and spooky without being over the top
- Perfect for parties, potlucks, or Halloween snack boards
- Easy to make ahead and chill until serving time
Whether you’re hosting a Halloween bash or bringing a dish to share, these deviled eggs are sure to get everyone talking (and eating!).
What You’ll Need
Just a few simple ingredients make these deviled eggs come to life — literally!
- Eggs: Hard-boiled and halved for the classic deviled egg base.
- Mayonnaise, mustard, and vinegar: For that creamy, tangy filling.
- Salt and pepper: To balance the flavors.
- Black olives: The secret to your adorable (and edible!) spiders.
No fancy equipment, no hard-to-find ingredients — just a few pantry staples and a little bit of Halloween spirit.
How to Make It
Boil and peel your eggs, mash up the yolks with the classic mayo-mustard-vinegar combo, and spoon (or pipe) the filling back into the egg whites. Then comes the fun part — decorating!
Halve your black olives to make the spider bodies, then slice the other halves into thin strips for legs. Arrange them carefully on top of each egg, and just like that, your platter is crawling with delicious little spider snacks.
They’re festive enough to wow guests but simple enough to whip up on the day of your party.
Tips & Tricks
- Make ahead: These can be made up to a day in advance. Just cover and refrigerate until serving.
- Use a piping bag: For a cleaner, more professional look.
- Add color: Sprinkle paprika or smoked paprika on the filling for extra flair.
- Kid-friendly idea: Let kids help decorate the spiders — it’s a fun, hands-on way to get them involved!
Perfect for Halloween Parties
These Spider Deviled Eggs make a fantastic addition to any Halloween spread — from casual family get-togethers to themed appetizer tables. Serve them alongside Gluten-Free Halloween Nachos or mummy-style mini pizzas for a fun, frightful feast.
They’re also a great protein-packed option to balance out all those sugary Halloween treats!
Creepy, cute, and completely crave-worthy — these Spider Deviled Eggs are the ultimate gluten-free Halloween party snack. They come together in minutes, look amazing on the table, and add just the right amount of spooky fun to your celebration.
So grab some eggs, slice up a few olives, and get ready to serve a platter full of delicious little “spiders” that everyone will love.
Spider Deviled Eggs
Ingredients
- 12 large eggs
- 6 tablespoons good quality mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon white distilled vinegar
- ¼ teaspoon kosher or fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 48 pitted black olives
Instructions
- Place the eggs in a large pan in a single layer and cover with an inch of water. Bring to a boil. Turn off the heat, cover the pan, and let sit for 12 minutes. Run the eggs under cold water and peel. Cut in half lengthwise.
- Scoop the yolks from the eggs into a mixing bowl and mash with a fork. Add the mayonnaise, mustard, vinegar, salt, and pepper and mix well. Spoon or pipe the yolk mixture into the whites.
- Dry the olives well and cut them in half lengthwise. Place 1 half on top of each deviled egg. Cut the remaining halves crosswise into 4 slices. Place 4 slices on each side of the olive half to resemble the legs of a spider. Refrigerate until serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
