Keto Deviled Spider Eggs

⏲ ~51 min total · prep 16 · cook 35 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp dill pickle juice
• 1/8 tsp fine salt
• 16 large pitted black olives
• 1/4 tsp smoked paprika, for dusting

Instructions

1. Lower the eggs with a slotted spoon into already-boiling water and boil hard for 12 minutes — starting from a boil is what keeps the shells releasing cleanly.
2. Drain, crack each shell all over, and sit the eggs in an ice-water bath for 10 minutes; peel under a thin stream of running water.
3. Halve the eggs lengthwise, wiping the knife between cuts for clean whites, and lay all 16 halves cut-side up on a platter.
4. Mash the yolks with the mayo, Dijon, pickle juice, and salt using a fork, then beat 30 seconds until fluffy and pipeable — if it sits stiff in the bowl, work in another teaspoon of mayo.
5. Load the filling into a zip-top bag, snip a 1/2-inch corner, and pipe a tall swirl into each cavity.
6. Build each spider: cut one olive in half lengthwise, set one half rounded-side down in the yolk center as the body, then slice the other half into 8 thin slivers and splay 4 per side as legs.
7. Dust lightly with smoked paprika and serve within 2 hours — the whites start weeping past that.

Why this recipe works

• Boil-start peeling Lowering the eggs into water that is already boiling keeps the shells releasing cleanly after 12 minutes and a 10-minute ice bath. Cold-start eggs grip their shells and tear the whites.
• A filling that pipes Mayo, Dijon, and pickle juice beaten a full 30 seconds turns the mashed yolks fluffy and pipeable. A stiff filling fights the bag; a loose one weeps.
• Olives become spiders One olive half rounds down as the body, and eight thin slivers splay out as legs, four per side. At 0.6 net carbs, the garnish is the whole show.

Tips for making this recipe well

Crack before the ice bath

Crack each shell all over after draining, then sit the eggs in ice water for 10 minutes. Water slips between shell and white as you peel under a thin running tap.

Wipe the knife between cuts

A yolk-smeared blade drags across the next white and ruins the edge. Sixteen clean halves start with sixteen clean cuts.

Fix a stiff filling early

The filling should fall from a spoon and hold a peak. If it sits stiff in the bowl, work in another teaspoon of mayo before you load the bag.

A zip-top bag is your piping bag

Load the filling, push it to one corner, and snip a 1/2-inch opening. Squeeze from the top down and the swirls come out even.

Watch the two-hour clock

Filled whites start weeping past 2 hours at room temperature, so assemble close to serving time. Chill the components and fill right before guests arrive.

Serving suggestions

Halloween parties, October potlucks, or any table that needs a conversation piece; this is where the spider legs earn their keep. Eight eggs become sixteen halves, which fills a platter and feeds a grazing crowd. Keep them chilled until serving, then dust with the smoked paprika at the last minute. At 0.6 net carbs, nobody has to do math before reaching for a second.

Storage and meal prep

Filled deviled eggs are a short-timer; the recipe gives them a 2-hour window before the whites weep. For longer leads, store the parts separately: the yolk filling keeps 3 to 4 days covered in the fridge, and whole boiled eggs hold in their shells for the same stretch. Peel and fill within 2 hours of serving. Assembled eggs do not freeze; thawing wrecks the whites.

Variations worth trying

• Relish filling Stir 1 tablespoon of fine-chopped dill pickle into the yolk mixture along with the juice. The texture gets a little crunch and stays pipeable.
• Bacon legs Swap the olive spiders for short pieces of crisp bacon crossed over each yolk swirl. Same theme, crunchier legs.
• Cayenne dust Add a pinch of cayenne to the smoked paprika before dusting. Heat for the adults, spiders for everyone.
• Avocado filling Mash half an avocado into the yolk mixture for a greener, softer filling. Pipe it a little taller, since it settles more.

Frequently asked questions

Why did my shells tear the whites?

Fresh or cold-started eggs cling to their shells; this recipe starts from already-boiling water for exactly that reason. Crack the shells all over, give them the 10-minute ice bath, and peel under running water.

Can I boil the eggs the day before?

In the shell, boiled eggs keep 3 to 4 days refrigerated. Peel them the day you serve; peeled eggs dry out and gray at the edges overnight.

How do I cut one olive into eight legs?

Halve one olive lengthwise for the body, then slice the other half into 8 thin slivers. Four slivers per side, splayed slightly, and the spider reads from across the room.

My filling won't pipe smoothly. What now?

Beat it a full 30 seconds with the fork; air is what makes it pipeable. If it still sits stiff, work in another teaspoon of mayonnaise until it falls from the spoon.

How long can they sit out at a party?

Two hours is the limit the recipe gives before the whites start weeping. Set out half the platter and refill from the fridge so the second round stays firm.

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