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–+ servings
Spooky Deviled Egg Spiders are my go-to Halloween appetizer for good reason: they’re fast, festive, and a total crowd-pleaser. My story with these little bites started after moving from Tuscany to the U.S., where I first discovered how fun seasonal recipes could be. In Italy, antipasti like hard-boiled eggs were always served simply, with olive oil or anchovy paste. But here? You turn them into spiders! As a chef trained in classic Italian cuisine, I never imagined I'd be crafting eggs into creepy-crawly shapes. But once I discovered my gluten intolerance, I had to rethink everything—including party food. These eggs became my saving grace: protein-packed, gluten-free, and customizable. Plus, kids love them. Let’s dive into how to make Spooky Deviled Egg Spiders—the cutest (and creepiest) Halloween snack that fits right in on a gluten-free table. Ingredients for Spooky Deviled Egg Spiders These ingredients are simple, and most of them you probably already have in your kitchen. 6 large eggs 3 tablespoons mayonnaise 1 teaspoon yellow mustard 1/2 teaspoon white vinegar or lemon juice Salt and pepper, to taste 12 black olives, pitted Paprika for garnish (optional) Bonus tip: For a high-protein twist, swap the mayo for mashed avocado or Greek yogurt. These ingredients keep this dish clean and allergy-friendly, much like my gluten-free zucchini bread —another fan favorite on cozy fall weekends. How to Make Spooky Deviled Egg Spiders (Step-by-Step) Step 1: Boil the Eggs Place eggs in a pot and cover with water. Bring to a boil over medium heat, then turn off heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath and cool completely before peeling. Step 2: Slice and Mix Cut each egg in half lengthwise. Scoop the yolks into a bowl and mash them with mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy. Step 3: Fill the Eggs Spoon or pipe the yolk mixture back into the egg white halves. For a clean presentation, use a piping bag or a sandwich bag with the corner snipped off. Step 4: Make the Spiders Slice olives in half lengthwise. Use one half per egg for the spider body. Cut the other half into thin strips to form six legs—three per side. Step 5: Garnish & Serve Lightly sprinkle paprika over the top (optional) and arrange the spiders on a bright serving tray. Just like my no-fail gluten-free brownies , these eggs are a foolproof party addition that even beginner cooks can pull off confidently. Tips for the Best Spooky Deviled Egg Spiders Don’t overcook your eggs: Use an ice bath immediately after boiling to prevent the yolks from turning gray. Use a piping bag: Makes the filling look clean and professional. Chill before serving: A short rest in the fridge helps the flavors come together. Use tweezers or toothpicks: For precise olive leg placement. Need a quick dessert to balance the savory? Try my gluten-free cheesecake bites —they’re just as easy and holiday-perfect. Creative Variations Want to give this Halloween snack your personal spin? Here are a few fun takes: 1. Avocado Deviled Eggs Use mashed avocado in place of mayo for a green "ghoulish" twist. 2. Spicy Kick Add a dash of hot sauce or finely diced jalapeño for an adult-friendly version. 3. Bacon Crunch Top each egg with a few bits of crispy turkey bacon. 4. Dairy-Free or Paleo Swap traditional mayo for a vegan or paleo-friendly version—no one will know the difference. If you love high-protein breakfast ideas too, you’ll enjoy my gluten-free egg muffins with spinach and feta , another protein-packed meal prep win. Storage Recommendations These deviled eggs are best served fresh, but they can also be prepped ahead of time. Store Like This: Component Storage Time Notes Boiled eggs Up to 3 days Keep unpeeled in a sealed container Filling only 1 day Store separately and pipe when serving Assembled eggs 24 hours Add olive spiders just before serving If you love prepping ahead like I do, don’t miss my gluten-free meal prep plan , loaded with easy ideas for busy weeks. FAQs about Spooky Deviled Egg Spiders Can I make these ahead of time? Yes! Boil the eggs and prepare the filling a day in advance. Assemble spiders just before serving for best results. What if I don’t like olives? Use sliced cherry tomatoes or black beans as alternatives for the spider bodies. Are these low-carb or keto-friendly? They sure are. Eggs, mayo, and olives are all low-carb ingredients, making them perfect for keto and paleo diets. Can I make them kid-friendly? Absolutely. Let kids build the spiders themselves—it's a great way to get them involved in the kitchen. Conclusion Spooky Deviled Egg Spiders are more than just a fun Halloween snack—they’re a gluten-free, kid-friendly, protein-packed treat that’s as joyful to make as it is to eat. Whether you're prepping for a costume party or just want to surprise your family with something playful, this recipe never fails to charm. From my Tuscan kitchen memories to your modern Halloween celebration, I hope this recipe brings a little extra joy—and maybe a few delightful shivers—to your table. And if you're in the mood for more fall-perfect recipes, don’t miss these monster smoothie bowls or the cozy comfort of gluten-free chicken noodle soup .

Spooky Deviled Egg Spiders

Matteo
These Spooky Deviled Egg Spiders are the perfect Halloween appetizer gluten free, protein packed, and fun for kids and adults alike. Inspired by traditional Italian antipasti and reimagined for festive American gatherings, they’re as delightful to make as they are to eat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer
Cuisine American, Italian-Inspired
Servings 6 eggs
Calories 130 kcal

Equipment

  • pot
  • mixing bowl
  • knife
  • piping bag or sandwich bag
  • spoon
  • cutting board
  • ice bath container
  • toothpicks or tweezers for precise placement of olive legs

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp yellow mustard
  • 0.5 tsp white vinegar or lemon juice
  • 1 pinch salt and pepper, to taste
  • 12 black olives, pitted
  • 1 paprika for garnish (optional)

Instructions
 

  • Place eggs in a pot and cover with water. Bring to a boil over medium heat, then turn off heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath and cool completely before peeling.
  • Cut each egg in half lengthwise. Scoop the yolks into a bowl and mash them with mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
  • Spoon or pipe the yolk mixture back into the egg white halves. For a clean presentation, use a piping bag or a sandwich bag with the corner snipped off.
  • Slice olives in half lengthwise. Use one half per egg for the spider body. Cut the other half into thin strips to form six legs—three per side.
  • Lightly sprinkle paprika over the top (optional) and arrange the spiders on a bright serving tray.

Notes

Use a piping bag for neat filling, chill before serving for best flavor, and use tweezers or toothpicks to place olive legs precisely. Want variety? Try mashed avocado or Greek yogurt instead of mayo, or add jalapeños for spice. Assemble just before serving to keep the spiders intact.

Nutrition

Calories: 130kcalCarbohydrates: 1gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 190mgSodium: 220mgPotassium: 60mgVitamin A: 300IUCalcium: 25mgIron: 1mg
Keyword deviled egg spiders, gluten-free halloween snack, halloween eggs, spooky appetizer
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