Spider Web Deviled Eggs
The Halloween appetizer that gets stolen before the party even starts! 🕷️ Spider Web Deviled Eggs are creamy classic deviled eggs dressed up for spooky season.
The filling is the classic: yolks mashed with mayo, yellow mustard, sweet relish, salt and pepper. Then you draw a little web on top with an edible marker and add a black olive spider.
The recipe makes 24 deviled eggs.
Why You’ll Love It
- Classic filling. Mayo, mustard and sweet relish.
- Makes 24. A full platter for the party.
- Spooky but simple. An edible marker does the web work.
- Savory option. A break from all the Halloween sweets.
- Kids love the spiders. Black olive bodies and legs.
Ingredients You’ll Need
- Large eggs: A dozen makes 24 halves.
- Mayonnaise and yellow mustard: For a creamy, tangy filling.
- Sweet pickle relish: A little sweetness.
- Salt and black pepper: To season.
- Black edible food-coloring marker and black olives: For the webs and spiders.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Cover the eggs with cold water, bring them to a boil, then cover, take them off the heat and let them stand. Move them to ice water, then peel and halve them. Mash the yolks with the mayonnaise, mustard, relish, salt and pepper until creamy, and spoon or pipe the filling back into the whites. Draw a little spider web on each one with the black food-coloring marker, then add an olive half for the spider’s body and thin olive strips for the legs.
Tips for the Best Spider Web Deviled Eggs
- Ice bath. It stops the cooking and helps with peeling.
- Peel gently. Keep the whites in nice halves.
- Mash until smooth. Get the filling completely creamy.
- Simple webs. Three circles crossed by a few lines.
- Thin olive legs. Cut the extra halves into thin strips.
Could you eat one knowing there’s a spider sitting on it? 😱
Spider Web Deviled Eggs
Ingredients
Equipment
Method
- Place the eggs in a large pot, cover with cold water by 1 inch, and bring to a rolling boil. Cover, remove from the heat, and let stand 12 minutes. Drain and transfer to a bowl of ice water 10 minutes.
- Peel the eggs carefully, then slice each in half lengthwise. Pop the yolks into a bowl and arrange the whites on a serving platter.
- Mash the yolks with the mayonnaise, mustard, pickle relish, salt, and pepper until completely smooth and creamy. Spoon or pipe the filling into the egg white halves.
- With the black food-coloring marker, draw a small spider web on top of each white — three concentric circles crossed by a few radiating lines.
- Halve each black olive. Place one half on each egg as the spider’s body and cut the remaining halves into thin strips for the legs.
Notes
- Draw three circles crossed by a few lines for each web.
- Use olive halves for the spider bodies and thin strips for the legs.
