Spooky, skully spiderweb eggs are devilish delight for your holiday table

Halloween recipe content is getting to be a thing for me and my editor, Cassie Armstrong.

We’ve been having fun with it for five years now, but the ante was upped in 2022 when I flunked hard at making black candy apples only to be bested by her caramel ones (spoiler alert: she totally cheated). And in the time since, we amp up to this spooky holiday by sending one another recipes we find on social media.

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.

You see, the point of many of my recipe columns is this: 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.

[It’s Halloween, so go ahead and cue the ominous music.]

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, though. 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.”

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.

Grim reaper galette is a spooky stunner for your Halloween table

Either way, I used way more than the six drops noted in the recipe.

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 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 filling into the rest and adding a sesame seed garnish.

Drink the rainbow. Skittles vodka slushies hack into that Halloween stash

The plate was 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.

Next up? It’s a toss-up between another leftover candy recipe (this year, maybe make last year’s Skittles vodka recipe ahead of time for the party!) or a cocktail to enjoy while filling the pumpkin pails of the little goblins who darken your door.

Spooky Spiderweb Deviled Eggs

Recipe courtesy Duke’s Mayo (dukesmayo.com/blogs/recipes/spooky-spiderweb-deviled-eggs)

Ingredients

• 12 hard-boiled eggs, unpeeled
• 6 drops blue food color
• 6 tablespoons Duke’s Mayonnaise
• 3 drops green food color
• 2 teaspoons yellow mustard
• 2 teaspoons white vinegar
• Salt to taste
• Black sesame seeds (optional)

Directions

1. Mix water and blue food color in a large bowl.
2. Crack the shells of the hard-boiled eggs gently with a spoon. Do not remove the shell.
3. Put the cracked eggs in the water and food coloring mixture and refrigerate for at least 2 hours.
4. Remove eggs from the refrigerator, peel carefully and cut eggs in half lengthwise.
5. Scoop out the egg yolks and transfer to a bowl.
6. Set the whites aside.
7. Mash the yolks with the mayonnaise, green food coloring, mustard, and vinegar and pipe the yolk mixture into the egg whites.
8. 8. Garnish with black sesame seeds.

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