Halloween Deviled Eggs Recipe (Naturally Dyed Spider Web Swamp Eggs)

Halloween Deviled Eggs Recipe (Naturally Dyed Spider Web Swamp Eggs)

With spider web-like purple crackles and a grotesque green filling, these Halloween deviled eggs look like something that came straight out of the swamp! I'm sharing my easy method to make naturally-dyed crackled eggs along with step-by-step photos to guide you through the entire process.

Course Appetizer

Cuisine American

Keyword Crackled Eggs, Dyed Deviled Eggs, Green Deviled Eggs, Halloween Deviled Eggs, Halloween Deviled Eggs Recipe, Halloween Eggs, Naturally Dyed Eggs, Purple Deviled Eggs, Spider Deviled Eggs, Spider Web Deviled Eggs, Spooky Deviled Eggs

Prep Time 30

Cook Time 15

Dye Time & Dry Time 1 1

Servings servings

Calories 136kcal

Author Faith Gorsky

Ingredients

Crackled Purple Eggs:

12 large eggs
1 1/2 cups frozen blueberries thawed
1 1/2 cups hot water
3 tablespoons distilled white vinegar

Green Deviled Egg Filling:

12 large egg yolks from the hard-boiled eggs after they’re dyed
9 tablespoons mayo (9 tablespoons = 1/2 cup + 1 tablespoon)
2 tablespoons liquid chlorophyll
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons minced fresh dill
2 tablespoons minced fresh chives
1 large clove garlic crushed

Other:

1/2 tablespoon poppy seeds for garnish

US Customary - Metric

Instructions

Make the Hard-Boiled Crackled Eggs:

Add the eggs to a 3-quart saucepan, and add enough cold water to cover the eggs by 3 inches. Bring the water to a rolling boil over high heat. Immediately reduce the heat to a slow boil and set a timer for 9 minutes 30 seconds.
Once the timer goes off, drain the eggs and add them to a large bowl of ice water. Let the eggs chill in the ice bath for 10 minutes. Crack the egg shells on each egg in several places, leaving the shell still on the eggs (this is what creates the veiny, crackled look).

Make the Naturally Dyed Purple Eggs:

Add the thawed blueberries, hot water, and vinegar to a blender or food processor and puree.
Add the blueberry mixture and hard-boiled eggs to a gallon-sized zip-top bag, squeeze out as much air as possible, and put the bag into a large bowl. Refrigerate 24 hours, rotating the eggs a few times. (Note that the eggs won't be fully submerged in liquid; just rotate them a few times and you will get the desired crackled look.)
After 24 hours, use tongs to transfer the eggs to a large baking tray lined with a wire rack. Let the eggs dry on the rack (in the fridge if you have space) for 1 hour.

Make the Green-Filled Halloween Deviled Eggs:

Use a paper towel to blot any remaining moisture off the egg shells.
Peel the eggs, slice each in half lengthwise, and transfer the yolks to a large bowl.
Mash the egg yolks well, and then add the mayo, chlorophyll, salt, and black pepper and mix thoroughly. Add the dill, chives, and garlic, and stir until combined.
Pipe or spoon the yolk mixture into the egg whites.
Sprinkle the poppy seeds on top, and serve.

Notes

Recipe Yield and Serving Size: This recipe makes 24 deviled egg halves, or 8 servings with 3 deviled egg halves per serving.
Nutritional Information: The nutrition information for this recipe was calculated without the addition of chlorophyll.
Storage and Make Ahead: Normally, deviled eggs last for up to 4 days covered in the fridge. However, these are a little different. The chlorophyll in our herby deviled egg filling can change color (it has the tendency to darken) and intensify in flavor over time. Because of that, I recommend waiting to add the chlorophyll to the filling within 2 hours of serving these Halloween deviled eggs. But you can get some of the process made ahead of time! According to the FDA, hard-boiled eggs last up to 7 days in the fridge whether they're peeled or unpeeled.

Nutrition