These Halloween spider deviled eggs are classic, creamy deviled eggs topped with little black olive spiders that look like they're crawling right across the platter. They're easy, a bit creepy, and at about 1g net carbs per serving, they're a keto party appetizer everyone can grab.
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How can you go wrong with deviled eggs for your Halloween party? You can't! They're one of the first things to disappear from any snack table, and when they have spiders on top, the kids (and the grown-ups) can't resist them.
The spiders are the star here, but since I couldn't decide on just one design, the same batch of filling also makes pumpkin deviled eggs and bloodshot zombie eyes. The filling is the same for all three, so it's much less work than it looks. Pair them with this Low Carb Jack O'Lantern Dip and you've got a spooky spread that fits right into a low carb lifestyle.
Key Ingredients & Substitutions
- Eggs. Six large eggs make twelve deviled egg halves. I always boil one or two extra in case a white tears while peeling. Slightly older eggs peel more easily, and my favorite method is Hard Boiled Eggs in the Instant Pot because the shells practically slide off.
- Mayonnaise. Use a full-fat mayo with no added sugar. I like an avocado oil one like Chosen Foods Avocado Oil Mayo. Sour cream or plain Greek yogurt can replace some of it for a tangier filling.
- Dijon mustard. Just a teaspoon gives the filling a little tang. Yellow mustard works fine if that's what you have.
- Black olives. Large, pitted black olives make the spiders and the zombie pupils. Canned ripe olives like Early California Extra Large Pitted Olives are ideal because they're soft and easy to slice. Kalamata olives work too, though they're purple rather than black.
- Paprika and food coloring. These are only for the pumpkin and zombie eye versions. A drop or two of liquid food color, such as this McCormick assorted food color set, is all you need, and it adds no carbs.
Helpful Tips: Making the Olive Spiders
Use two cuts per olive. For each spider, cut one olive in half lengthways and use one half, cut side down, as the body. Cut more olives in half lengthways too, then lay each half flat and slice it crosswise into thin, curved slivers. Those little arcs make the legs, and the curve makes them look like they're bending at the knee.
Pat the olives dry. Canned olives are wet, and the brine can make them slide around on the filling. Drain them and blot them on a paper towel before slicing, and the legs will stay exactly where you put them.
Tuck the legs under the body. Set the body in the middle of the filling, then press four legs into the filling on each side, pointing outward, with their inner ends tucked just under the edge of the body. That hides any uneven ends, so your spiders look neat even if your slices aren't perfect.
Keep the filling a little firm. A filling that's too loose lets the spiders sink. If yours seems soft, chill it for 15 minutes before piping or spooning it in. A zip-top bag with the corner snipped off makes filling the whites quick and tidy.
Use tweezers or a toothpick. The legs are small, so a pair of clean kitchen tweezers or the tip of a toothpick makes placing them much easier than fingers. Plan on about six olives for four spiders, and if you want a platter of all spiders, see the note in the recipe card.
Variations
- Pumpkin deviled eggs. Stir paprika into a third of the filling, add a drop of yellow food color for a brighter orange (not red, which turns it pink), then score lines with a toothpick and add a tiny chive stem.
- Zombie eyes. Tint a third of the filling green, top it with an olive ring and a speck of roasted red pepper, then draw bloodshot veins on the whites with a toothpick dipped in red food color.
- Spicy spiders. Mix a little sriracha or chipotle powder into the filling, or try the filling from these Spicy Buffalo Deviled Eggs under the spiders.
- Bacon and cheese. Fold crumbled bacon or finely grated cheddar into the yolks for a richer bite.
- Spider web platter. Pipe thin lines of sour cream across a dark platter in a web pattern and set the eggs on top.
Serving Ideas
These look great on a dark platter or a cutting board, especially mixed in with the pumpkins and zombie eyes. Put them out next to a Keto Halloween Snack Tray or some Halloween Witch Fingers, and you have a whole low carb party table without much fuss.
They also make a fun lunchbox surprise or an after-school snack in the week leading up to Halloween. Two or three halves with some veggie sticks is a filling snack that keeps everyone happy until dinner.
Make-Ahead & Storing
You can boil and peel the eggs up to 3 days ahead and keep them in the fridge. The filling can be made a day ahead too: store the whites and the filling separately, covered, then fill and decorate the eggs a few hours before the party. Add the olive spiders close to serving time so the olive color doesn't bleed into the filling.
Leftover deviled eggs keep in an airtight container in the fridge for up to 2 days. Don't leave them out at room temperature for more than 2 hours. I don't recommend freezing them, as the cooked egg whites turn rubbery and watery once thawed.
More Low Carb Halloween Recipes
If you loved these spooky eggs, here are a few more Halloween treats you might enjoy:
- Halloween Spider Web Dip
- Low Carb Monster Bites - a Halloween appetizer!
- Low Carb Mummy Hot Dogs
- Owl Veggie Tray
- Low Carb Halloween Recipes
📖 Recipe
Halloween Spider Deviled Eggs
Ingredients
Equipment
Step-by-Step Instructions
- Place the eggs in a saucepan and cover them with cold water by about an inch. Bring to a boil over medium-high heat, then cover the pan, turn off the heat and let the eggs sit for 11 minutes. Move them to a bowl of ice water for 5 minutes, then peel. (Or cook them in the Instant Pot.)
- Slice the eggs in half lengthways. Scoop the yolks into a bowl and set the whites on a platter. Add the mayonnaise, Dijon mustard, salt and pepper to the yolks and mash with a fork until smooth. Divide the filling evenly between three small bowls.
- To make the spiders, spoon the plain filling from the first bowl into four of the egg white halves. Cut two olives in half lengthways and press one half, cut side down, onto the center of each egg for the spider's body.
- Cut the remaining four spider olives in half lengthways, lay each half flat and slice it crosswise into thin, curved slivers. Arrange four slivers on each side of every body for the legs, with the curves bending away from the body.
- To make the pumpkins, stir the paprika into the second bowl of filling, plus a drop of yellow food dye if you want a brighter orange. Spoon it into four more egg whites, score curved lines down the sides with a toothpick, and add a small piece of chive or green onion as the stem.
- To make the zombie eyes, stir a drop of green food dye into the last bowl of filling and spoon it into the remaining four egg whites. Cut the olive into four thin rings, set one on each egg and fill the center with a tiny piece of roasted red pepper or tomato. Dip a toothpick into red food dye and draw thin veins on the egg whites.
- Serve right away, or cover loosely and chill until party time.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Brice says
Thanks for sharing...