These are classic deviled eggs with a Halloween finish: mayonnaise drawn in concentric circles on the filling, then pulled into a web with a knife, and a sliced black olive set on top as the spider. The filling is mashed yolk with mayonnaise, Dijon mustard, vinegar, salt and pepper, dusted with paprika. The recipe uses 6 large eggs and makes 12 egg halves. Prep takes 15 minutes and cooking 10, so 25 minutes in all.
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The filling is deliberately plain, so the decoration does the work. Everything can be made a day ahead and kept in the refrigerator.
What Goes in the Filling
The full amounts are in the recipe card at the bottom.
- Large eggs (6): boiled hard, cooled and peeled. The yolks become the filling and the whites hold it.
- Mayonnaise (2 tablespoons): makes the yolks creamy and smooth. A little more is used for the web.
- Dijon mustard (1 teaspoon): a slight tang.
- Vinegar (1/2 teaspoon): brightens the filling and balances the richness of the yolks and mayonnaise.
- Salt (1/4 teaspoon) and black pepper (1/4 teaspoon): the seasoning.
- Black olives (1 tablespoon, sliced): cut into spider shapes for the garnish.
- Paprika (1 tablespoon): for dusting. It adds color and a mild, slightly smoky flavor.
Boiling the Eggs
Put the eggs in a saucepan and cover them with water. Bring to a boil, cover the pan and take it off the heat. Leave the eggs for about 10 to 12 minutes, then move them to an ice bath. This method helps prevent overcooking and keeps the yolks a bright yellow.
Filling and Decorating
Cut the eggs in half and remove the yolks. Mash the yolks with the mayonnaise, mustard, vinegar, salt and pepper until smooth, then fill the whites.
To make the web, use a knife to draw concentric circles of mayonnaise on top of each filled egg. A squeeze bottle gives you more control, and a gentle swirl with a toothpick makes the effect stronger. Take your time so the circles come out neat. Set the olive pieces on top as spiders and dust the eggs with paprika.
Variations
- Bacon: crispy bacon bits mixed into the yolks add a salty, smoky crunch, and more can go on top.
- Spicy: finely chopped jalapeños in the yolk mixture, or a dash of hot sauce in the mayonnaise circles.
- Herbs: chopped chives or dill add flavor and color to the filling.
- Vegan: fill halved avocados with mashed chickpeas, vegan mayonnaise and spices, with chili powder on top.
- Garnish: gummy spiders make the eggs spookier.
Serving Ideas
Serve the eggs with other Halloween appetizers and a crisp salad to balance the richness. A platter lined with black and orange napkins suits the theme, as does a hollowed-out pumpkin. They also work as a side next to a soup or chili.
Making Ahead
You can fill the whites and refrigerate them, covered, a day before the party. You can also boil the eggs a day ahead and store them in the refrigerator to save time on the day.
Nutrition per Egg Half
Each half has about 70 calories, 5 grams of fat (1 gram saturated), 1 gram of carbohydrates, 6 grams of protein, 95 milligrams of sodium and 210 milligrams of cholesterol. These are estimates.
FAQ
Can I make these ahead?
Yes, a day ahead. Fill the whites with the yolk mixture and store them in the refrigerator, covered.
How is the spiderweb made?
Draw concentric circles of mayonnaise over the filling with a knife or a squeeze bottle. A gentle swirl with a toothpick enhances the effect.
Are they vegetarian?
Yes. They contain eggs, mayonnaise and olives, and no meat.
Can I use something other than black olives?
Sliced cherry tomatoes or small pieces of cooked bacon both work. Gummy spiders are another option.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Spooky Spiderweb Deviled Eggs
Ingredients
Instructions
Hard boil the eggs, then cool and peel them.
Cut the eggs in half and remove the yolks.
In a bowl, mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
Fill the egg whites with the yolk mixture.
To create the spiderweb effect, use a knife to make concentric circles of mayo on top of the filling.
Garnish with olive slices to form spider shapes.
Sprinkle paprika over for added flavor.
Notes
For a spookier effect, add gummy spiders as a garnish.
These can be made a day in advance and kept in the refrigerator.
Nutrition
| Serving Size | 1 egg half |
|---|---|
| Calories | 70 calories |
| Sugar Content | 0 |
| Sodium Content | 95 mg |
| Fat Content | 5 g |
| Saturated Fat Content | 1 g |
| Unsaturated Fat Content | 3 g |
| Trans Fat Content | 0 g |
| Carbohydrate Content | 1 g |
| Fiber Content | 0 g |
| Protein Content | 6 g |
| Cholesterol Content | 210 mg |