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Deviled Eggs 1.jpg

Servings:  20-24

Total Time: 20 minutes

Spider Deviled Eggs

Rich in protein, deviled eggs have made a perfect side appetizer for holidays and weekend dinners.  This rendition adds a spooky flare with olive spiders and a complimentary seasoning of relish and onions.

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10 Eggs, hard boiled

1/2 cup Olive Oil Mayonnaise

1 tsp Mustard

2 green onions, finely minced

1/4 cup sweet pickle relish

1/8 tsp pepper

1/4 tsp salt

Paprika - sprinkled as garnish

Black Olives (medium sized)


Prepare eggs by bringing enough water to cover them to a rolling boil.  Add a dash of salt to the water and then, utilizing a tablespoon, carefully slide each egg into the boiling water.  Maintain a constant boil for approximately ten minutes. Take out one egg, place it in a bowl of cold water and let cool for one minute before peeling.  Slice it in half lengthwise and remove the egg yolk, placing the yoke in a small bowl and the egg whites on a platter.  If the egg yolk of the first egg was fully hard boiled, remove the remaining eggs one at a time from the sauce pan into the bowl of cold water to prevent the remaining eggs from being over done. Peel each egg according to the directions above. 


Utilizing a fork, press into egg yolk mixture until the yolks have been thoroughly into the mixture. Add mayonnaise and mustard and combine thoroughly into the mixture.  Add remaining ingredients to the mixture.  Place egg yolk mixture into a bag to fill each egg white half.  Sprinkle each filled egg with paprika.  


Place a whole olive on each deviled egg for the body of the spider.  The eight spider legs for each spider are made by slicing another olive for each egg into eight  lengths and placing them next to the spider's body.  Refrigerate until served. 

Add a side that compliments your menu:

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