Along Came a Spider Deviled Eggs

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I absolutely love fall and all things Halloween. I get all of my fall and pumpkin decor out the minute August ends and September begins. Although spiders are NOTHING to joke about in Texas, October is the time of year in which that is an exception. Spiders are not off limits for Halloween, and I hate to say it, but sometimes they can even be cute – like these Along Came a Spider Deviled Eggs.

I saw this idea many years ago during the Halloween season and decided to recreate this for my friends this year. I used my favorite recipe for Deviled Eggs with Sugar Bacon and placed these cute little critters on top. My husband reminds me that spiders have 8 legs, and my deviled egg spiders only have 6 – but I like my spiders better than the real ones! 🙂

You will want some uninterrupted time – especially if you don’t have a steady hand or patience on your side – as the little spiders can be a tad tedious. You could even do every other egg and it will still have a scary ambiance. You’ll also also see I didn’t add the hard boiling or peeling of the eggs to the recipe, but just know that usually takes around 20-30 minutes. (Secret tip on peeling hard boiled eggs – I add kosher salt and baking powder to the water before it boils and have great success during my peeling!) The great thing about hard boiling eggs is that you can boil them up and put them in the fridge for about a week. I always keep them on hand for a quick morning bite.

Along Came a Spider Deviled Eggs

Recipe by The Work From Home ChefDifficulty: Easy


Prep time


Cooking timeminutes

Along Came a Spider Deviled Eggs takes my Sugar Bacon Deviled Eggs to another level for Halloween and all things spooky.


  • 6 hard boiled eggs, peeled

  • 1/2 tablespoon distilled white vinegar

  • 1/4 teaspoon kosher salt, or to taste

  • 1/4 cup mayonnaise (I use Hellmans)

  • 1 tablespoon sweet relish

  • 1/2 tablespoon fresh dill, minced

  • 1/2 tablespoon chives, minced

  • 1/2 teaspoon mustard powder

  • 1 piece thick cut brown sugar bacon, cooked and diced (optional)

  • 12 black olives


  • Slice the hard boiled eggs in half length-wise and place the whites on a serving platter and the yolks in a small bowl.
  • Mash the yolks with a fork until fine.
  • Add the vinegar, salt, mayonnaise, sweet relish, dill, chives, mustard powder, and bacon to the mashed yolks. Stir until well combined.
  • Fill a piping bag, or sandwich sized plastic bag, with the yolk mixture and pipe the filling into the egg whites.
  • Slice 6 of the olives in half length-wise. you will be using these for the “spider bodies.”
  • Next, slice the other 6 olives in half lengthwise. Then, slice each half in 3 parts lengthwise to create the “spider legs.”
  • Assemble the spiders on top of the deviled eggs as shown with 3 legs on each side of the body.
  • Serve immediately.


  • You can hard boil eggs and keep them in your refrigerator for up to a week.
  • Once assembled, these spiders don’t transport well. Be sure to assemble the spiders on the tray you will be using to serve them. If you make these up in advance of serving, just assemble the spiders right before you serve them. Deviled eggs stay good in the fridge 3-4 days.


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