Spider Deviled Eggs
From our kitchen · October 27, 2026
The spiders on these eggs are made from olives, which is about as much creature construction as I want to do before a party. The filling is a plain, tangy deviled egg mixture. I would rather spend my time arranging eight legs than explaining an unfamiliar ingredient to someone holding a paper plate.
Use the larger olive halves for bodies and slice the rest thinly for legs. A few will have unusual anatomy. They still taste good.
I make the eggs ahead and do the decorating while they are cold. They are easier to handle that way, and the filling stays where I put it.
- Serves
- 12
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon dill pickle juice or white vinegar
⅛ teaspoon kosher salt
⅛ teaspoon black pepper
About 20 large pitted black olives
Directions
- 1
Put eggs in a saucepan and cover with cold water by 1 inch. Bring to a full boil, cover, remove from heat, and let stand 12 minutes.
- 2
Transfer to ice water for 10 minutes. Peel and halve lengthwise.
- 3
Put yolks in a bowl and mash with mayonnaise, mustard, pickle juice, salt, and pepper until smooth. Spoon or pipe into the whites.
- 4
Halve six olives lengthwise to make 12 spider bodies. Slice more olives into thin lengthwise strips; you need eight small strips per egg half.
- 5
Place one body on each yolk mound and arrange four legs along each side. Cover and refrigerate until serving.
One family tip
Make up to one day ahead. Keep chilled and put out a small platter at a time rather than leaving all the eggs out for the whole party.
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