Spooky Spiderweb Eggs (Printable Version)

Creamy, tangy stuffed eggs featuring a spiderweb pattern, perfect for festive gatherings and easy to prepare.

# Everything You’ll Need:

→ Eggs

01 - 6 large eggs, hard-boiled and cooled

→ Coloring Solution

02 - 1 to 2 cups water, enough to cover eggs
03 - 1 teaspoon black food coloring gel
04 - 1 tablespoon white vinegar

→ Filling

05 - 3 tablespoons mayonnaise
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon apple cider vinegar
08 - Pinch kosher salt
09 - Pinch freshly ground black pepper

→ Optional Garnish

10 - Smoked paprika
11 - Black sesame seeds
12 - Finely chopped chives

# Steps to Cook:

01 - Gently tap cooled, hard-boiled eggs with the back of a spoon to create a network of fine cracks on the shells without peeling.
02 - In a sealable container or deep bowl, mix water and black food coloring gel until fully combined and dark in color.
03 - Submerge cracked eggs completely in the coloring solution, ensuring they are fully covered. Add extra water if necessary.
04 - Cover and refrigerate eggs for at least 3 hours or overnight for a more intense spiderweb effect.
05 - Remove eggs from solution, rinse under cool water, add a splash of white vinegar to set the color, then carefully peel to reveal the spiderweb pattern.
06 - Slice peeled eggs in half lengthwise and gently scoop the yolks into a mixing bowl.
07 - Mash yolks until finely crumbled. Add mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, and black pepper. Mix until smooth and creamy.
08 - For an extra spooky effect, blend in a drop of green or purple food coloring gel if desired.
09 - Spoon or pipe the yolk mixture evenly into the egg white cavities.
10 - Garnish with smoked paprika, black sesame seeds, or chopped chives. Serve chilled.

# Extra Suggestions:

01 - Use gel food coloring for the most intense and consistent spiderweb effect; soak eggs overnight for deeper color.
02 - Enhance filling with hot sauce, pickle relish, or curry powder for unique flavor variations.
03 - Use a piping bag with a star tip or a zip-top bag with a cut corner for clean presentation.
04 - Prepare the spiderweb egg whites and yolk filling up to 24 hours ahead; store separately and assemble before serving.

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