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Halloween Deviled Eggs

Halloween deviled eggs with bright green yolk filling and olive spider toppings. Hard-boiled eggs are halved and piped smooth, then finished with a black olive spider for a spooky platter-ready snack.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled 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 a bright green filling.
Olive spider topping
  • 12 pitted black olives

Equipment

  • 1 cast iron skillet

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat, then let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise, keeping the yolks and whites separated.
Make the bright green filling
  1. Mash the egg yolks with mayonnaise, Dijon mustard, white vinegar, and salt until smooth. Stir in green gel food coloring until bright green.
  2. Pipe the filling into the egg whites for a neat, ridged look. Stop when each cavity is filled level with the top.
Build the olive spider
  1. Halve the 12 pitted black olives lengthwise, keeping one half for the spider bodies. Place one half dome-side up on each egg.
  2. Slice the remaining olive halves into thin strips and arrange 8 legs around each body. Chill until serving so the topping stays firm.

Notes

Pro tip: for cleaner piping and a smoother texture, mash the yolks until there are no lumps before adding the food coloring. Store covered in the refrigerator up to 3 days (best texture if assembled and chilled). Freeze is not recommended because the egg texture softens after thawing. For a dietary swap, use light mayonnaise for a lower-fat filling while keeping the same method and green color.