Spider Web Halloween Deviled Eggs (No Food Coloring!)
These spider web deviled eggs are a showstopper at any Halloween party! But not only do they look cool, they also taste great because they're naturally dyed (no weird food coloring flavors here). The filling is loaded with creamy mayo, Chipotle peppers, and lots of spices for a smoky, spicy, and spooky snack. And don't worry, the dyeing process is super easy! Please note that you will need to dye the eggs for 24 hours, so plan accordingly!
Ingredients
Hard-boiled Eggs
- 12 large eggs room temperature
- 2 Tablespoons white vinegar optional (30 milliliters)
- 2 teaspoons Kosher salt I use Morton
Natural Food Coloring
- 2 cups frozen blackberries (280 grams)
- 2 cups water (480 grams)
- 2 Tablespoons white vinegar (30 grams)
Chipotle Filling
- 1/2 cup good mayonnaise I use Best Foods (120 grams)
- 2 Chipotle peppers in adobo sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne optional
- 1/2 teaspoon white pepper or black pepper, more to taste
- 1/4 teaspoon Kosher salt I use Morton, more to taste
- Black salt for garnish - optional
Equipment
- Immersion blender or regular blender
- Food processor
- Piping bag, with tip attachment
Instructions
Boiled Eggs
- Bring a large pot of water to a boil, and add the white vinegar and 2 teaspoons of Kosher salt. (The vinegar and salt make peeling so much easier!) Then, use a slotted spoon to gently lower the room-temperature eggs into the boiling water. Boil for 30 seconds, and then reduce the heat to a simmer. Cover and simmer the eggs for 11-12 more minutes.
- Meanwhile, fill a large bowl with ice water. Once the eggs are finished cooking, use a slotted spoon to transfer them from the simmering water to the ice water. Let them cool for 10-15 minutes to keep them from cooking further.
- Working one at a time, gently crack the eggs all over, but don't peel them. The cracks will give you a spider web effect. You don't want to crack the eggs too much, though, or the color will leak. Just a gentle crack all around is perfect!
Natural Food Dye
- To make the food dye, combine the blackberries + juices, water, and vinegar in a medium saucepan. Bring the mixture to a boil for 4-5 minutes, until the berries are softened.
- Using an immersion blender (or regular blender), puree the mixture until it's very smooth. At this point, the mixture should be warm but not hot. Pour the food dye into a sealable plastic bag.
- Gently lower the cracked hard-boiled eggs into the food dye. Seal the bag and set it in the fridge for at least 8 hours, but preferably 24 hours. Turn the bag every once in a while to make sure the eggs get evenly dyed.
Chipotle Filling & Assembly
- Once the eggs have been dyeing for 24 hours, fill a large bowl with room-temperature water. Remove the eggs from the bag and discard the dye. Working one at a time, peel the eggs in the water. The water makes peeling much easier! Pat the eggs dry with a clean cloth or paper towel.
- Cut each hard-boiled egg in half vertically. Use a spoon to scoop the egg yolks into the bowl of a food processor. Set the egg whites on a serving platter for later.
- In the food processor, add the mayonnaise, chipotle peppers, smoked paprika, garlic powder, onion powder, cayenne (if using), white pepper, and Kosher salt. Blend the mixture until it's very smooth and fluffy, about 1-2 minutes. Scrape down the sides of the bowl a couple of times to ensure the mixture is completely smooth. Taste the filling and adjust the seasonings as needed.
- Use a rubber spatula to spoon the filling into a piping bag fitted with a tip. (Alternatively, you can use a zipper bag with the tip cut off.) Evenly pipe the filling into the center of each egg white.
- Right before serving, sprinkle a pinch of black salt on each deviled egg. Serve immediately and enjoy!
Notes
Older eggs are much easier to peel than newer ones. Aim for eggs that are 1-2 weeks old.
The cook time for hard-boiled eggs can vary by region, so if you have a method you like best, go ahead and do whatever works! This is the method I learned in culinary school, and it works for me every time.
Don't stress, the eggs won't taste like blackberries or vinegar as long as you dye them for 8-24 hours.
You want the filling to be super smooth so it doesn't clog up the pastry tip. If you don't have a food processor, you can also use a hand mixer.
It's important to serve the deviled eggs day-of. The dye will fade the longer the eggs sit.
If you're using black salt, add it immediately before serving the eggs. It will melt if it sits too long.
Serving: 1deviled egg, Calories: 65kcal, Carbohydrates: 1g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 84mg, Sodium: 109mg, Potassium: 33mg
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