Spooky Deviled Eggs with Bacon

Spooky deviled eggs are scary good with bacon and green onions in the yolk mixture. Topped with spiders made from black olives, bet you can't just eat one!

Spooky spider deviled eggs.

Photo by kmad

Spooky spider deviled eggs.

  • Prep Time


  • Total Time


  • Servings



  • 3

    slices bacon

  • 8

    hard-cooked large eggs

  • cup mayonnaise

  • 2

    tablespoons thinly sliced green onions

  • 1

    teaspoon prepared mustard

  • Salt and pepper

  • 25

    black pitted olives


In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.


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