Spider Web Halloween Deviled Eggs (Naturally Dyed!)

I am a firm believer that Halloween food should be spooky, but it should also taste good. So when I created the recipe for these spider web Halloween deviled eggs, I made sure to dye them naturally (no gross food coloring taste) and load the filling with smoky chipotle peppers for lots of flavor. And don’t stress, the spider web effect is way easier than you think! (If you can crack an egg, you can handle it, pinky promise.)

Author: Sunday Table

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings: 24 deviled eggs

Calories: 77 kcal per serving

Ingredients

12 - eggs
2 tablespoons - white vinegar
2 teaspoons - Kosher salt
2 cups - frozen blackberries
2 cups - water
2 tablespoons - white vinegar
½ cup - good mayonnaise
2 - Chipotle peppers in adobo sauce
½ tsp - smoked paprika
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - 1/4 teaspoon cayenne
½ tsp - white pepper
¼ tsp - Kosher salt
Black salt

Instructions

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!
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.
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!

Nutrition