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Halloween Deviled Eggs

Halloween deviled eggs with bright green yolk filling and black olive spider toppings. Hard-boil, halve, pipe, and assemble for a spooky platter-ready appetizer.
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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 Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.5 cup mayonnaise
Dijon mustard
  • 1 tsp Dijon mustard
white vinegar
  • 1 tsp white vinegar
salt
  • 0.25 tsp salt
green gel food coloring
  • 1 count green gel food coloring 2–3 drops
pitted black olives
  • 12 pitted black olives

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 the heat, and let stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, until fully cooled. Peel the eggs 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. Stir until smooth, then add green gel food coloring until the filling is bright green.
Fill and assemble the spider eggs
  1. Pipe the bright green filling into the egg white halves. Fill each to the top so the spiders will have a bold body shape.
  2. Halve the 12 pitted black olives lengthwise and place one half dome-side up on each egg as the spider body. Slice the remaining olive halves into thin strips and arrange 8 legs around each body.
  3. Chill until serving so the olive spiders stay firm. Serve cold, as soon as the filling is set.

Notes

For the cleanest yolk texture, mash thoroughly until no large lumps remain before adding food coloring. Store assembled deviled eggs covered in the refrigerator for up to 2 days; they do not freeze well because the filling can loosen and the olives may weep. Dietary swap: use a mayo made with olive oil (or a reduced-fat mayo) to lighten the filling while keeping the same green color and piping texture.