Description
Spider Web Deviled Eggs are a creative and visually stunning twist on classic deviled eggs, featuring a natural blue-purple marbled shell effect achieved by using blueberry or red cabbage natural dye. The eggs are hard-boiled, gently cracked to create a spider web pattern, dyed overnight, and then filled with a creamy, tangy yolk mixture seasoned with mayonnaise, Dijon mustard, vinegar, and spices. This recipe makes an elegant appetizer perfect for Halloween or any festive occasion.
Ingredients
Scale
For Boiling and Dyeing Eggs
- 12 large eggs
- 4 cups water
- 1 cup blueberries or red cabbage (for natural dye)
- 1 tablespoon white vinegar (for dyeing)
For Deviled Egg Filling
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- Paprika, for garnish
- Fresh herbs or chives, for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let the eggs sit for 12 minutes to cook through.
- Prepare the Natural Dye: While the eggs are cooking, simmer the blueberries or chopped red cabbage in 4 cups of water for about 15 minutes to release natural color. Then strain out the solids and add 1 tablespoon of white vinegar to the dye liquid.
- Cool and Crack Shells: Once the eggs are cooked, immediately transfer them to an ice bath to cool completely. After cooling, gently crack the eggshells all over without peeling them. This cracking will create the distinctive spider web marbling effect.
- Dye the Eggs: Submerge the cracked eggs into the natural dye liquid and refrigerate for at least 4 hours or overnight. This allows the dye to seep into the cracks, producing a beautiful spider web pattern on the shells.
- Peel and Halve: Carefully peel the dyed eggshell away to reveal the marbled effect. Slice each egg in half lengthwise.
- Prepare the Filling: Remove the yolks from the egg halves and place them into a bowl. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Mix thoroughly until creamy and well combined.
- Fill the Egg Whites: Using a piping bag or spoon, fill each egg white half with the prepared yolk mixture, neatly mounding the filling.
- Garnish: Sprinkle paprika over the filled eggs and optionally garnish with fresh herbs or chopped chives for added color and flavor.
- Chill and Serve: Place the finished deviled eggs in the refrigerator to chill until ready to serve, allowing flavors to meld and presentation to stay fresh.
Notes
- The natural dye can be reused several times if kept refrigerated.
- For a stronger spider web effect, crack the eggshells more finely before dyeing.
- Mayonnaise can be substituted with Greek yogurt for a lighter filling.
- These eggs are best served within 24 hours for optimal freshness and appearance.
- Blueberries will create a deeper purple-blue color, while red cabbage yields greenish-blue hues.
