If deviling your eggs isn't enough this Halloween, spider them too. Joanie Pimentel in Sunset's information technology department came up with this styling idea for our Bacon Deviled Eggs recipe. She cuts pitted black olives in half lengthwise and nestles one half on top of an egg for the body, and then cuts the other half crosswise into thin slices to form the creepy legs.

Recipe:  Bacon Deviled Eggs

Photo: Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Missie Crawford

Make these creeping snacks with your favorite deviled eggs and black olive decorations

Dale Conour

Bacon Deviled Eggs

If deviling your eggs isn't enough this Halloween, spider them too. Joanie Pimentel in Sunset's information technology department came up with this styling idea for a staff party last Halloween. She cuts pitted black olives in half lengthwise and nestles one half on top of an egg for the body, and then cuts the other half crosswise into thin slices to form the creepy legs.

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