Spooky Spider Olive Deviled Eggs

Creamy, salty, and oh so spooky, these Spider Olive Deviled Eggs are a fun appetizer to serve for Halloween season!

My girl Ava loves to experiment in the kitchen so I knew this recipe would be right up her alley.

Deviled eggs are always devoured in our house and since olives are also a family favorite, this combo was a winner!

Print Recipe

Spooky Spider Olive Deviled Eggs

Ingredients

• 6 large boiled eggs
• 2 tbsp mayo
• 1 tbsp olive brine
• 1 tsp yellow mustard
• 1/4 cup green olives chopped
• 6 large stuffed green olives

Instructions

• Slice the eggs in half lengthwise.
• Scoop out the yolks and add to a bowl. Set the whites aside.
• Next, add the mayo, mustard, olive brine, and chopped olives to the bowl. Mash the yolks and mix well.
• Gently spoon the filling into the egg whites, mounding on top.
• Finally, add slice the remaining 6 whole olives in half and add a half to the center of each egg as a spider body.
• Then slice up the remaining olives in small strips and add 8 around each olive half, 4 on each side, as legs.
• Optional: you can even cut up whatever your olives were stuffed with, like garlic or pimentos and use as two fangs in the front of the olive spider.
• Place on a platter and serve or cover and refrigerate for Halloween movie night or a spooky dinner that night!

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

Scoop out the yolks and add to a bowl. Set the egg whites to the side.

Next, add the mayo, mustard, olive brine, and chopped olives to the bowl.

Mash the yolks and mix well.

I love stuffed olives so I used these jumbo garlic olives for this recipe.

I reserved the garlic inside to use as fangs for the spiders. 

To add to the olive flavor of these eggs I also added olive brine from the jarred lives to the filling.

Gently spoon the filling into the egg whites, mounding on top.

Finally, add slice the remaining 6 whole olives in half and add a half to the center of each egg as a spider body.

Then slice up the remaining olives in small strips and add 8 around each olive half, 4 on each side, as legs. 

Optional: you can even cut up whatever your olives were stuffed with, like garlic or pimentos and use as two fangs in the front of the olive spider.

Place on a platter and serve or cover and refrigerate for Halloween movie night or a spooky dinner that night!