Spiderweb Deviled Eggs

Amethyst Pendragon


Cute & Good

★★★★★ 1 vote
15 Min
20 Min




12 teaspoons black gel or paste food coloring
12 eggs
6 tablespoons chipotle mayonnaise (from 12 oz. bottle)
2 tablespoons sweet pickle relish
2 tablespoons finely chopped celery
1/8 teaspoon salt
1/8 teaspoon pepper
Chopped fresh chives
21. Place eggs in a single layer in a large pot and add enough cold water to cover by 1 inch. Cover pot and heat to boiling. Immediately remove from heat and let stand for 15 minutes. Using a slotted spoon, remove eggs from water and transfer to paper towels. Using handle of a wooden spoon, tap each egg gently in several places creating cracks (I cracked my eggs 13 times each, just because). Transfer eggs to a large bowl. Add just enough water to completely cover all eggs. Add black food coloring to bowl and gently agitate to mix in the coloring. Let sit in refrigerator for 2 hours.
2. Peel eggs. Tip: wear gloves to protect your hands from discoloration. Cut eggs lengthwise in half. Slip out yolks into a medium bowl. Set egg whites aside. Mash yolks with a fork until smooth. Stir in mayonnaise, relish, celery, salt, and pepper until blended.
3. Mound or pipe egg yolk mixture into egg white halves. Garnish with chives. Serve, or cover and refrigerate.

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