Devilish Deviled Eggs: A Spooky Last-Minute Snack

When the Halloween moon shines bright, and guests are about to arrive, nothing beats the ease and appeal of Devilish Deviled Eggs. These spooky snacks are a classic choice with a Halloween twist, making them a terrifyingly tasty addition to your feast.

Photo of a plate filled with devilish deviled eggs for Halloween. The eggs are halved and filled with a spicy red yolk mixture. Some are garnished wit


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon mustard
  • Salt and pepper, to taste
  • Black olives (for decoration)


  1. Boiling the Eggs:
    • Place the eggs in a single layer in a saucepan or pot. Cover them with enough water that there’s about 1-2 inches of water above the eggs.
    • Bring the water to a rolling boil, then cover the pot and remove it from heat. Let it sit covered for about 9-12 minutes.
    • Transfer the eggs to a bowl of ice water to cool for about 5-10 minutes before peeling.
  2. Preparing the Filling:
    • Once cooled and peeled, cut the eggs in half lengthwise and gently scoop out the yolks into a mixing bowl.
    • Add mayonnaise, mustard, salt, and pepper to the egg yolks. Mash and mix well until the mixture is smooth and creamy.
  3. Filling the Eggs:
    • Spoon the yolk mixture back into the hollows of the egg whites, or use a piping bag to pipe the mixture in for a neater appearance.
  4. Creating the Spiders:
    • Slice black olives in half for the spider bodies and slice the other halves into thin strips for the legs.
    • Place one olive half (cut side down) on top of each deviled egg for the spider body.
    • Arrange eight olive strips around each body to form the spider legs.
  5. Serving:
    • Arrange the devilish deviled eggs on a serving platter.
    • You can garnish with a sprinkle of paprika or fresh herbs if desired, and serve immediately or cover and refrigerate until ready to serve.

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