Every Halloween, somebody steps on a plastic spider hiding in the carpet. These spiders are much better company. Each one perches on a creamy deviled egg, its black olive body and legs stretched across a swirl of yolk filling flecked with crisp bacon and fresh scallion. They look like they might scuttle off the platter, and they disappear just as quickly.
The recipe comes from TABLE contributor Kelly Kinsey, who admits to a touch of seasonal curmudgeonry but makes up for it with a mad-scientist approach to Halloween cooking. Her goal is simple: trade some of the season’s sugar rush for real food that still feels like a treat. Deviled eggs fit the bill perfectly. They’re packed with protein, easy to make ahead, and they welcome a little creepy decoration.
What Makes These Halloween Deviled Eggs Different
Classic deviled eggs lean on mayonnaise. Kelly uses sour cream instead, which gives the filling a lighter, tangier flavor and a silky texture that pipes beautifully. For mustard, she likes a pale ale-style mustard from Trader Joe’s, which adds a malty depth that plain yellow mustard can’t match. Dijon or a good stone-ground mustard works, too.
The mix-ins make these eggs worth a second trip to the platter. Finely chopped bacon adds smoky crunch, and a sliced scallion brings a fresh, oniony bite. A pinch of salt and pepper is all the seasoning they need. If you like your filling extra creamy, add more sour cream a spoonful at a time until it’s as smooth as you want.
How to Make Black Olive Spiders
The spiders look intricate, but they take just two cuts. Slice a pitted black olive in half lengthwise. One half becomes the spider’s body; set it, cut side down, in the center of the filling. Slice the other half crosswise into thin, curved strips. Those arcs become the legs. Arrange four on each side of the body, curving them outward so they look like they’re crawling.
This is an ideal job for kids. Olives are forgiving, legs can go anywhere, and a spider with a few extra limbs only looks more alarming. Let young helpers do the decorating while an adult handles the knife work.
Tips for Perfect Deviled Egg Spiders
Start with easy-peel eggs. Eggs that are a week or so old peel more cleanly than very fresh ones. Cook them in boiling water for 12 minutes, then plunge them into an ice bath before peeling.
Pipe for a polished look. Spoon the filling into a piping bag or a zip-top bag with one corner snipped off. It’s faster than spooning and gives each egg a neat, generous swirl. Just chop the bacon and scallion very finely so they don’t clog the tip.
Make them ahead. Boil and peel the eggs and mix the filling up to a day ahead, storing the whites and filling separately in the refrigerator. Pipe and add the spiders within a few hours of serving.
Travel smart. A deviled egg carrier or a muffin tin keeps the eggs upright on the way to a party.
Keep them cold. Deviled eggs shouldn’t sit at room temperature for more than two hours. For a long party, nestle the platter over a tray of crushed ice, or set out a dozen at a time and refill from the refrigerator as the spiders disappear.
Mix up the colors. Green olives make lighter, more cartoonish spiders, and a dusting of smoked paprika over the filling gives the eggs a fiery orange glow.
How to Make Deviled Egg Spiders Gluten-Free and Dairy-Free
Gluten-free: Mustards made with beer, including pale ale-style mustards, typically contain gluten. Swap in a Dijon or yellow mustard labeled gluten-free, and check that your bacon is gluten-free, too.
Dairy-free: Replace the sour cream with an equal amount of mayonnaise or a plant-based sour cream. Mayonnaise is traditionally made with eggs and oil, not dairy, and gives the filling a classic, rich flavor.
More Halloween Recipes from TABLE
Round out your party table with Kelly’s warm, cheesy Halloween Mummy Dip. For more creepy-crawlies, make our blackberry Berry Scary Spider Treats, and for a bigger spread, explore 8 Spooky-Good Halloween Party Recipes, including Jack O’Lantern Roasted Beets. Need a drink for the grown-ups? Try our Pumpkin Spice Martini.
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Deviled Egg Spiders
- Total Time: 40 minutes
- Yield: 12 deviled egg halves (6 servings) 1x
Description
Creamy deviled eggs made with sour cream, pale ale mustard, bacon, and scallion, topped with black olive spiders for a fun, protein-packed Halloween appetizer.
Ingredients
- 6 hard-boiled eggs, peeled
- 1/4 cup sour cream, plus more as needed
- 1 tbsp mustard (such as Trader Joe’s pale ale mustard)
- 1/8 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 scallion, finely chopped
- 2 slices cooked bacon, finely chopped
- 6 pitted black olives, for spiders
Instructions
- Cut the eggs in half lengthwise.
- Scoop out the yolks and add them to a mixing bowl.
- Mash the yolks with a fork, then fold in the sour cream, mustard, salt, pepper, scallion, and bacon, mixing well.
- Add more sour cream, a spoonful at a time, until the filling reaches your desired consistency.
- Pipe or spoon the filling into the egg white halves.
- Halve each olive lengthwise. Place one half, cut side down, on each egg as the spider’s body. Slice the remaining halves crosswise into thin strips and arrange four on each side of the body as legs.
Notes
To hard-boil eggs: Lower eggs into boiling water and cook 12 minutes. Transfer to an ice bath for 5 minutes, then peel.
Gluten-free: Beer-based mustards typically contain gluten. Use a Dijon or yellow mustard labeled gluten-free, and check bacon labels.
Dairy-free: Replace sour cream with an equal amount of mayonnaise or plant-based sour cream.
Make ahead: Store whites and filling separately, refrigerated, up to 1 day. Fill and decorate within a few hours of serving.
Editor’s note: The original recipe calls for olive spiders in the method; olives have been added to the ingredient list.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 115
About the Recipe Author
Kelly Kinsey is a Pittsburgh home cook, mom of two, and TABLE Magazine contributor who specializes in playful, family-friendly recipes for the Kids Table. A self-described seasonal curmudgeon who still goes all out for Halloween, she learned to bake at her grandmother’s side and now cooks with her own kids. Read more of her work at TABLE.
About the Photographer
BurkleHagen is a commercial food photography studio led by owner and creative director Andrew Burkle. The team specializes in photography, food styling, motion, and set styling for local and national brands, restaurants, chefs, and cookbooks. See more at burklehagen.com and on Instagram.
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