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Spooky Sriracha Spider Web Deviled Eggs: Easy Halloween Appetizer

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These spooky sriracha spider web deviled eggs are the perfect Halloween appetizer—creamy, spicy, and fun to make. With a simple ingredient list and easy technique, they’re sure to impress at any party.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • Ice water bath
  • 1 tablespoon salt
  • 6 tablespoons mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon pickle juice (optional)
  • 1/4 cup sour cream
  • Black food coloring gel
  • 1 teaspoon water
  • 12 small black olives (pitted)

Instructions

  1. Place eggs in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for exactly 12 minutes.
  2. While eggs are sitting, prepare a large bowl of ice water. When the timer goes off, use a slotted spoon to transfer eggs immediately to the ice bath. Let them chill for at least 10 minutes.
  3. Gently crack the eggs all over, then peel under running cold water.
  4. Slice each egg in half lengthwise. Carefully pop out the yolks into a mixing bowl. Arrange the white halves on a serving platter.
  5. Mash the yolks with a fork until crumbly. Add mayonnaise, sriracha, mustard, garlic powder, salt, pepper, and pickle juice if using. Mix until completely smooth and creamy. Taste and adjust seasoning.
  6. Divide the filling in half. Leave one half as is. Add black food coloring gel to the other half, stirring until you get a deep, dark black.
  7. Spoon each colored filling into separate piping bags fitted with small round tips. Pipe the orange filling into each egg white, filling them about 3/4 full.
  8. Using the black filling, pipe concentric circles on top of the orange filling. Start from the center and work outward. Then, using a toothpick, drag from the center outward through all the circles. Wipe the toothpick clean between each drag.
  9. Pipe small dots of sour cream between the black lines for contrast.
  10. Slice black olives in half lengthwise. Cut thin strips from one half to create spider legs (8 legs per spider). Place one olive half on each egg for the body, then arrange the legs around it.
  11. Refrigerate the finished eggs for at least 30 minutes before serving.

Notes

For best peeling, use eggs that are at least a week old. Add a teaspoon of baking soda to the boiling water to help shells slide off. The black food coloring must be gel, not liquid, to avoid watery filling. Make extra filling for backup. These eggs taste better after sitting in the fridge for a few hours.

Nutrition

Keywords: Halloween deviled eggs, sriracha deviled eggs, spider web deviled eggs, easy Halloween appetizer, spicy deviled eggs

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