Devilled Giant Spider Eggs

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    Ingredients Print Recipe

  • 1/4 tsp (1ml) black paste food coloring
  • 12 eggs
  • 1/4 cup (60ml) finely diced celery
  • 1/4 cup (60ml) finely diced sweet gherkin pickles
  • 1/4 cup (60ml) mayonnaise
  • 2 Tbsp chopped green onion (green part only)
  • 1/4 tsp (1ml) chipotle chili powder (or chili powder)
  • 1/4 tsp (1ml) salt


In saucepan, whisk food coloring with 6 cups (1.5L) water. Add eggs; bring to boil. Remove from heat; cover and let stand for 10 minutes

Using slotted spoon, transfer eggs 1 at a time, to paper towel. Using handle of wooden spoon, tap each egg gently in several places to crack shell without completely splitting. Transfer eggs to large bowl; cover with cooking water, refrigerate until cool, about 1 hour.

Peel eggs and halve lengthwise. Arrange whites on platter; transfer yolks to bowl.

Add celery, pickles, mayonnaise, onion, chipotle powder and salt to yolks; mash to combine, adding more mayonnaise if desired. Spoon or pipe into egg whites.

**Cracking the shells then submerging them in dye gives the eggs a cool spider web pattern.

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