Spider Deviled Eggs

What’s in Spider Deviled Eggs?

In order to hatch a batch of these creepy (and almost kinda cute?) spider deviled eggs for your next gathering, you’ll need the following ingredients:

• Large Eggs: The foundation of the dish, boiled and halved to create the base for the deviled filling and the canvas for the spiderweb design.
• Salt: Optional for seasoning the boiling water for eggs, enhancing the dish’s flavor, and balancing the richness of the mayonnaise.
• White Vinegar: Used optionally in the boiling water to make peeling eggs easier and for rinsing to remove any food coloring residue.
• Black Gel Food Coloring: Used to create the spiderweb design on the egg whites, giving the eggs a spooky appearance.
• Mayonnaise: Provides creaminess to the deviled egg filling and acts as a binder for the other ingredients.
• Mustard: Adds tanginess and a bit of spice to the deviled egg filling, complementing the creaminess of the mayonnaise.
• Dried Minced Onion (Optional): Adds texture and a subtle onion flavor to the deviled egg filling.
• Celery Seed (Optional): Gives a slight earthy and herbal note to the deviled egg filling.
• Smoked Paprika (Optional): Adds color and a smoky flavor. A modern twist on the classic.
• Green Gel Food Coloring: Used to tint the deviled egg filling, making it more visually appealing and thematic.
• Large Black Olives: Sliced and arranged to create the spider “bodies” and “legs,” adding a salty bite and visual intrigue.
• Black Peppercorns (Optional): Used for decoration, these can act as the “eyes” of the spider, adding a whimsical touch.

Can You Use Miracle Whip Instead?

Absolutely, you can use Miracle Whip instead of mayonnaise in deviled eggs. It’s a matter of personal preference.

Miracle Whip has a sweeter, spicier profile than traditional mayonnaise, so If you enjoy those flavors, go ahead and make the swap. Just keep in mind that Miracle Whip is also a bit tangier, so you might want to adjust other ingredients like mustard accordingly. A one-to-one substitution usually works well, but feel free to adjust to your taste.

What Else Can You Use for the Spider Eyes?

This recipe uses whole peppercorns to create the look of spider eyes, but apart from that, there are several other creative options you can use to give your spider deviled eyes a spooky glare. There are some suggestions:

• Small Round Pieces of Cheese: These can be cut out using a straw or the edge of a small cookie cutter to get the perfect round shape.
• Capers: These are small and round, making them perfect for use as eyes. They also add a nice tangy flavor.
• Diced Red or Green Pepper: For a pop of color, small bits of red or green pepper can be used.
• Diced Dill Pickle: For a shock of flavor that compliments the black olives.
• Sesame Seeds or Black Sesame Seeds: These are small enough to work as eyes and add an interesting texture.
• Bacon Bits: Not as pretty or eye-like as other alternatives, but a tasty addition that will still give the spider a face.

Can You Flavor The Deviled Eggs Differently?

The base of this deviled egg recipe is a classic recipe with a few optional embellishments (such as celery seed and dried minced onion). However, you can totally add your own flavor combinations, so long as it won’t negatively impact the consistency of the filling or the green food coloring. A few easy suggestions would be:

• Crab Deviled Eggs
• Southwestern Deviled Eggs
• Pimento Cheese Deviled Eggs
• Avocado Deviled Eggs
• Dill Pickle Deviled Eggs
• Bacon Ranch Deviled Eggs

How to Get Perfect Hard-Boiled Eggs

Deviled eggs are a classic appetizer that requires a blend of various ingredients and seasonings to achieve the desired flavor. However, the foundation of the dish is the egg itself. Choosing the best quality eggs is crucial to ensure your spider deviled eggs turn out delicious.

Egg Freshness Test

Before you even think about boiling, make sure your eggs are fresh:

• Fill a deep bowl with cool water and gently drop in the egg.
• If the egg sinks, it’s good to go. If it floats, the egg has spoiled and it should be tossed.

Choosing the Best Eggs for Peeling

• Age Matters: Eggs that have been in your fridge for a week or two are generally easier to peel.
• The Science: As eggs age, their pH levels rise, and the proteins in the whites are less likely to bond to the membrane. This makes the shell easier to peel.

Pro Tips for Boiling and Peeling

• Salt: Add about 1/2 teaspoon to the boiling water to make the shell easier to peel and to minimize cracking. This may impart a slight saltiness to the eggs.
• Vinegar: Add a teaspoon to the water to prevent egg whites from running and to facilitate peeling. Be aware this could add a tangy flavor.
• Combo: Feel free to use both salt and vinegar to optimize your boiling and peeling experience.

Boiling the Eggs

• Place eggs in a medium saucepan and cover with cold water, ensuring they’re submerged by at least an inch.
• Bring the water to a rolling boil, then remove the saucepan from heat and cover.
• Allow the eggs to sit in the hot water for 10-12 minutes.
• Drain the hot water and rinse the eggs with cold water. To expedite cooling, place the eggs in a bowl of cold water with added ice.
• Let the eggs cool completely for about 15-30 minutes before using.

By following these guidelines, you’re well on your way to mastering the art of the perfect hard-boiled egg. Whether it’s for a simple snack or a gourmet deviled egg, these tips have got you covered.

Tips For Cracking the Egg Shell

There’s a decorative step between boiling the eggs and shelling them to create the “rotten egg” appearance for these spider deviled eggs. It’s sort of like dyeing eggs for Easter, but instead of coloring a pristine eggshell, this Halloween version involves gently cracking the eggshell so that the dye can seep through and stain the egg white in a ghoulishly zig-zag pattern.

To gently crack the eggshell, here are a few tips:

• The Knife Tap: Hold your egg securely in one hand, and with the other hand, gently tap the shell all around with the back of the knife. You’re aiming for a light crackle, not a full-blown crunch.
• The Counter Roll: Place your egg on the counter and apply gentle pressure. Roll the egg under your palm, back and forth, until you feel the shell giving way to a multitude of tiny cracks.

Can You Make Them in Advance?

Deviled eggs are a classic favorite at social gatherings not only because of their delicious taste but also because they can last for an extended period. This makes them an ideal choice for pre-event preparation.

For best results, you can assemble your spider deviled eggs up to a day in advance and store them in the refrigerator until it’s time to serve.

How Long Are They Good for?

Once prepared, spider deviled eggs can be stored in the refrigerator in a sealed container for up to three to four days.

Can You Freeze Deviled Eggs?

The answer to this is tricky, and the answer itself might even discourage you from doing it:

The egg mixture (the “deviled” part made with the yolks) can be frozen. However, it’s not recommended to freeze the boiled egg whites. The egg whites will release a lot of water during the freezing and thawing process, making their texture hard, rubbery, and overall unappealing to eat.

This means that you can only freeze the yolk mixture, not the assembled deviled eggs, and you’ll have to discard (and recook) the egg whites when you’re ready to thaw and use the deviled egg mixture.

But if the above does not bother you or you simply have some egg mixture left over, then feel free to freeze the egg mixture in a sealed container or freezer bag for up to one month.

How Long Can You Leave Them Out?

When offering finger foods like spider deviled eggs, it’s essential to be mindful of how long they remain at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone,” this is usually at or just above room temperature.

In summary, deviled eggs should not be left out at room temperature for more than two hours to prevent the risk of foodborne illness. It’s a good practice to periodically check the deviled eggs and use your best judgment to assess their quality.

If you find that you’re nearing the two-hour limit, it’s advisable to put the deviled eggs back in the refrigerator. Should your guests want more later, give the eggs a 30-minute chill in the fridge before bringing them back out.

Want to dig deeper into maintaining proper food safety? Take a look at the USDA’s Food Safety Basics, especially the part about the above-mentioned “danger zone.”

Notes & Tips

• Before making deviled eggs, ensure you have a deviled egg tray for easier transportation and serving.
• If you’re looking for even more tips and tricks for making perfect hard-boiled eggs every time, look no further than this guide: How to Make Perfect Hard-Boiled Eggs.

Step 1 – First, let’s create the vessel for our eight-legged friends. Grab a medium saucepan and fill it with cold water. Add the eggs, making sure they’re submerged by at least an inch. A dash of salt or vinegar can join the party if you’re looking to make the peeling process a bit easier later on.

Step 2 – Bring the water to a rolling boil. Once it’s bubbling like a witch’s cauldron, take the saucepan off the heat. Cover it and let the eggs rest for 10-12 minutes. Drain the hot water and give the eggs a cool rinse.

Step 3 – Gently tap each egg to crack the shell, but leave those shells on. You want the shells intact with a crackled surface. Place the eggs in a Ziploc bag, add some black food coloring, then gently roll the eggs around to coat them. More food coloring can join the mix if needed. Pop the bag into the fridge and let the eggs chill overnight.

Step 4 – When you’re ready to prepare the deviled eggs, take the dyed eggs out of the fridge. A quick rinse with vinegar will help you peel off the shells. Another rinse with cool water, and voila, you’ve got yourself some spiderweb eggs.

Step 5 – Slice the eggs lengthwise and scoop out the yolks into a medium bowl. A fork works wonders to break apart and fluff up the yolks. If you’d like, feel free to rinse the egg white halves to get rid of any lingering yolk.

Step 6 – In the same bowl as the yolks, mix in mayonnaise, mustard, optional dried onion and celery seed, smoked paprika, salt, and a dab of green food coloring. Mash it all together until you’ve got a filling as smooth as a spider’s web. Do a quick taste test to ensure the flavors are just right.

Step 7 – Transfer this ghoulishly green mixture to a pastry bag with a decorative tip. If you’re in a pinch, a with a corner snipped off will do. Fill each egg white half with about 1-2 tablespoons of the mixture.

Step 8 – Now, let’s talk spiders. Slice black olives in half lengthwise. Place one olive half on top of each deviled egg to form the spider’s body. Slice the remaining olive halves into thin strips to fashion the legs. Place 3-4 strips on each side of the olive bodies. A few optional peppercorns can serve as eyes, adding that final touch of eeriness.

Step 9 – Cover these creepy creations and let them chill in the fridge for at least two hours.

Step 10 – Serve and enjoy!