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Spiderweb Deviled Eggs

Image of Spiderweb Deviled Eggs

2 teaspoons black gel or paste food color
12 eggs
6 tablespoons chipotle mayonnaise (from 12-oz bottle)
2 tablespoons sweet pickle relish
2 tablespoons finely chopped celery
⅛ teaspoon salt
⅛ teaspoon pepper
Chopped fresh chives


Serves: 24


1. In 5-quart Dutch oven, mix 8 cups water and the food color. Place eggs in single layer. Cover; heat to boiling. Immediately remove from heat. Let stand 15 minutes. Using slotted spoon, transfer eggs, one at a time, to paper towels. Using handle of wooden spoon, tap each egg gently in several places. Transfer eggs to large bowl; cover with cooled cooking water. Refrigerate at least 2 hours.

2. Peel eggs; cut lengthwise in half. Slip out yolks into medium bowl; set egg whites aside. Mash yolks with 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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