Spooky Spiderweb Deviled Eggs
As Halloween looms, I, along with my editor, Cassie Armstrong, have been having fun with spooky recipes for five years now. The ante was upped in 2022 when I failed to make black candy apples, only to be bested by her caramel ones (spoiler alert: she totally cheated). In the time since, we’ve been sending each other recipes we find on social media to amp up to this spooky holiday.
Poison Caramel Apples: Sweet with the Spirit of Halloween
Last year’s Freddy Kruegeresque Grim Reaper Galette was a challenging one, but I managed to impress myself.
Grim Reaper Galette is a Spooky Stunner for Your Halloween Table
You see, the point of many of my recipe columns is that I’m not a professional. Not even close. And so, if I can do it, there is zero doubt that you could pull it off, as well. But while I enjoy challenging myself, sometimes just getting from the beginning of the day to the end is a challenge. This year, I wanted easy.
And what could be easier than hard-boiled eggs? Surely, nothing could go wrong.
The Spiderweb Effect is Really Pretty, Especially When You Get a Good Peel Going
The recipes for spiderweb eggs, and there are a zillion you can easily search up on the internet, are all very similar. In the end, I settled on the one from Duke’s Mayo. The photo showed deep, blue-black "webbing" that was just beautiful.
Before I Even Got That Far…
I had some peeling issues. Normally, I boil my eggs in vinegar-spiked water, then give them a quick ice-bath plunge before peeling. For the most part, the membrane separates easily from the egg and much of it sloughs off. These eggs, of course, must first be gently cracked, then submerged in water-and-food-coloring solution "for at least two hours."
Giving It Another Shot
On the first go, I let them soak overnight. The veins of blue turned out nicely, but I tore up most of the eggs while trying to remove the shells. So, the next day, I tried again, this time immersing the cooked, cracked eggs directly into the cool, blue solution (I saved it). Three hours in the soak, they peeled much better this time around. They were beautiful, though not as dark as the ones in the Duke’s photo. Next time, I might find black coloring to throw in the mix. Or add some red for a deep purple. This way, the web pattern will be at maximum visibility when you halve the eggs for the filling.
The Hard Part: Filling the Eggs
I’ve always found the filling the hardest part of making deviled eggs. Many people make extra so that they can double their yolks. This way, you can pile that creamy stuff high and proud and stud it with goodies like hot peppers or bacon. Instead, I took some of the egg salad I made with the rejects and processed it into the yolks. The right seasoning will give it tons of flavor (just watch out for any spices that can offset the smoothness of that spooky green hue.
The Final Touch: Skulking Molds
The skulls?! Those were a very easy afterthought. I found them, tags still on, in a drawer while looking for a small whisk. I never found the whisk, but having seen the same technique used for a Halloween hummus recipe, I filled the silicone molds and allowed them to set up in the freezer for about an hour. Then, I laid them over the flat-filled egg halves, piping in the filling and adding a sesame seed garnish.
The Plate: Adorbs Eggs Ready for Their Halloween Close-up
Serving suggestions include all the usual deviled egg accouterments. Next time, I’d leave one egg whole for a spiderwebby centerpiece that shows off the technique in ways the poppable halves cannot.
Conclusion
Spooky Spiderweb Deviled Eggs: A Spooky Treat for Your Halloween Table
FAQs
Q: Can I use different colors for the spiderweb effect?
A: Yes, you can experiment with different colors to achieve the desired effect.
Q: How do I get the spiderweb effect to show up?
A: The spiderweb effect will show up if you use a combination of blue and green food coloring in the water and food coloring mixture.
Q: What if I don’t have black sesame seeds?
A: You can omit the black sesame seeds or substitute with a different garnish of your choice.
