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Halloween Deviled Eggs

Halloween deviled eggs with a bright green yolk filling and black olive spider toppings. Soft, evenly cooked eggs are boiled, chilled, then piped and assembled for a spooky Halloween platter.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs
filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 1 green gel food coloring Use 2–3 drops to reach bright green.
spider toppings
  • 12 pitted black olives

Equipment

  • 1 pot

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes. You should see the water reach a full boil before removing the pot from the burner.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve them lengthwise. The egg whites should feel cold and firm when you start handling them.
Make the green yolk filling
  1. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and salt until smooth and creamy. Stop and scrape the mixture so no dry yolk bits remain.
  2. Stir in 2–3 drops green gel food coloring until the filling is bright green. The mixture should look uniformly tinted with no streaks.
Assemble the spiders
  1. Pipe or spoon the green filling into the egg whites, filling each half generously. The filling should mound slightly above the rim of the whites.
  2. Halve the 12 pitted black olives lengthwise and place one half dome-side up on each egg for the spider body. The olive curve should sit like a rounded thorax.
  3. Slice the remaining olive halves into thin strips and arrange 8 legs around each body, then chill until serving. The legs should stand out against the filling so the spider shape stays visible.

Notes

For the cleanest piping and neat filling, keep the hard-boiled eggs chilled and pat the egg halves dry before filling. Store assembled eggs covered in the refrigerator for up to 2 days; the spiders are best within 24 hours for sharp leg placement. Freezing is not recommended because the whites and filling texture can turn watery after thawing. For a lower-fat option, use light mayonnaise in the yolk mixture (same amount) and you’ll still get the bright green color and classic deviled-egg texture.