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Spooky Deviled Eggs

These spooky Halloween deviled eggs get their eerie spider web pattern from an overnight soak in beet juice, making them the perfect make-ahead appetizer for your party.

Ingredients

  • Pink Spider Web Eggs

  • 12 eggs

  • 3 (15oz) cans of beets

  • Pink Deviled Eggs

  • 1/3 cup mayonnaise

  • 1 1/2 teaspoons dijon mustard or yellow mustard

  • 2 dashes of Tabasco sauce, to taste

  • 1 Tbsp snipped fresh DFF chives (reserving some for garnish)

  • 3 medium red beets

  • salt, to taste

  • DFF dill fronds (garnish)

Instructions

    • Hard Boil Eggs: Place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice water bath and let cool for 10 minutes.
    • Spider Webs: Once the eggs are cool, gently tap each one all over with the back of a spoon to create a web of cracks. Don’t peel them yet.
    • Dye: Pour the juice from 3 (15-oz) cans of beets into a bowl. Add the cracked eggs, making sure they’re fully submerged. Cover and refrigerate overnight.
    • Peel and Halve: Peel the eggs to reveal the web pattern. Slice each egg in half lengthwise and scoop the yolks into a small bowl.
    • Make Filling: Add mayo, Tabasco, chives, mustard, and salt to the yolks and mash until smooth. Finely grate a fresh beet, wrap the shavings in cheesecloth, and squeeze the juice into the filling, stirring as you go, until it reaches the color you want.
    • Assemble: Spoon or pipe a generous dollop of filling into each egg white. Garnish with dill and chives just before serving and add some spooky decor around the eggs.

Culinary Inspiration