Spooky Spiderweb Deviled Eggs (Print version)
Halloween deviled eggs with blue spiderweb egg whites, creamy tangy filling, and black olive spiders for an easy party appetizer.
# Ingredients:
For the eggs and web dye
01 -
12 large eggs
02 -
Cold water, enough to cover the eggs
03 -
1 teaspoon blue or black gel food coloring, or 20-25 drops liquid food coloring
04 -
1 tablespoon white vinegar
For the filling and garnish
05 -
6 tablespoons mayonnaise
06 -
2 teaspoons Dijon mustard
07 -
2 teaspoons pickle juice or white vinegar
08 -
1/4 teaspoon fine salt, plus more to taste
09 -
1/8 teaspoon black pepper
10 -
3-4 drops green food coloring, optional
11 -
24 small pitted black olives
# Instructions:
01 -
Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover, remove from the heat, and let stand for 10-12 minutes. Transfer to ice water and cool for 10 minutes.
02 -
Tap each cooled egg gently with a spoon until the shell is covered in fine cracks. Keep the shells on the eggs.
03 -
Stir the food coloring and white vinegar into enough cold water to cover the eggs. Add the cracked eggs and refrigerate for at least 2 hours, or overnight for darker lines.
04 -
Peel the eggs carefully, rinse off any shell bits, and pat dry. Cut each egg in half lengthwise and place the yolks in a bowl.
05 -
Mash the yolks with mayonnaise, Dijon mustard, pickle juice, salt, pepper, and green food coloring if using. Mix until smooth and creamy, adding a little more mayonnaise if needed.
06 -
Spoon or pipe the yolk filling into the dyed egg white halves. Wipe the edges clean if needed.
07 -
For each egg half, use one olive half as the spider body and thin slices from the other half as legs. Arrange on top of the filling and serve chilled.
# Good to know:
01 -
Makes 24 deviled egg halves, about 12 servings.
02 -
Plan for at least 2 hours of chilling time for the web pattern.
03 -
Best served cold the day they are filled.