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Halloween Deviled Eggs

Halloween deviled eggs with a smooth yolk filling and spooky spider olive decorations. Hard-boiled eggs are halved, yolks are mashed silky with mayo and Dijon, then piped and finished with paprika and olive “spiders.”
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Hard-boiled and cooled.
Filling
  • 0.5 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp vinegar
  • 1 salt To taste.
  • 1 pepper To taste.
Toppings
  • 1 paprika For dusting.
  • 1 black olives For spiders.

Equipment

  • 1 sheet pan
  • 1 piping bag

Method
 

Boil and prep the eggs
  1. Place the eggs on a sheet pan and cook until fully hard-boiled, about 10 minutes at a rolling simmer, then cool until safe to handle.
  2. Halve the eggs lengthwise and remove the yolks, keeping the whites intact for filling.
Make the deviled filling
  1. Mash the yolks until smooth, then mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until thick and creamy.
Fill and decorate
  1. Pipe the filling into the egg white halves, mounding slightly for a firmer look.
  2. Dust the filled eggs lightly with paprika to create the Halloween color.
  3. Make olive spiders for the top by placing olive pieces where you want the body and using small olive pieces as legs.
Chill
  1. Chill the deviled eggs for 30 minutes to firm the filling before serving.

Notes

Chill before serving for firm filling. Store in an airtight container in the refrigerator for up to 3 days. Freeze is not recommended because the texture of the yolk filling and whites changes. For a lighter option, use light mayonnaise for a similar creamy texture with fewer calories.