Devilled Giant Spider Eggs
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Devilled Giant Spider Eggs
Photography by Jodi Pudge
This recipe makes 24 piece servings
Nutritional Info |
|
|---|---|
| per piece: about | - |
| cal | 5555 cal |
| pro | 3 g3g pro |
| total fat | 4 g4g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 94 mg94mg chol |
| sodium | 84 mg84mg sodium |
| potassium | 37 mg37mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 44 vit A |
| folate | 55 folate |
- Preparation time: 10 minutes Stand: 10 minutes
- Total time : 10 minutes Chill: 1 hour
*Cracking the shells then submerging them in dye gives the eggs a cool spiderweb pattern.
Ingredients
- 1/4 tsp black paste food colouring 1/4 tsp black paste food colouring
- 12 Eggs 12 Eggs
- 1/4 cup finely diced celery 1/4 cup finely diced celery
- 1/4 cup finely diced sweet gherkin pickles 1/4 cup finely diced sweet gherkin pickles
- 1/4 cup mayonnaise , (approx)1/4 cup mayonnaise, (approx)
- 2 tbsp chopped green onion , (green part only)2 tbsp chopped green onion, (green part only)
- 1/4 tsp chipotle chili powder , (or chili powder)1/4 tsp chipotle chili powder, (or chili powder)
- 1/4 tsp salt 1/4 tsp salt
Preparation
In saucepan, whisk food colouring with 6 cups (1.5 L) water. Add eggs; bring to boil. Remove from heat; cover and let stand for 10 minutes.
Using slotted spoon, transfer eggs, 1 at a time, to paper towel. Using handle of wooden spoon, tap each egg gently in several places to crack shell without completely splitting. Transfer eggs to large bowl; cover with cooking water. Refrigerate until cool, about 1 hour.
Peel eggs and halve lengthwise. Arrange whites on platter; transfer yolks to bowl.
Add celery, pickles, mayonnaise, onion, chipotle powder and salt to yolks; mash to combine, adding more mayonnaise if desired. Spoon or pipe into egg whites.
Using slotted spoon, transfer eggs, 1 at a time, to paper towel. Using handle of wooden spoon, tap each egg gently in several places to crack shell without completely splitting. Transfer eggs to large bowl; cover with cooking water. Refrigerate until cool, about 1 hour.
Peel eggs and halve lengthwise. Arrange whites on platter; transfer yolks to bowl.
Add celery, pickles, mayonnaise, onion, chipotle powder and salt to yolks; mash to combine, adding more mayonnaise if desired. Spoon or pipe into egg whites.
- Keywords : Halloween; Kid-Friendly; Snacks; Eggs; 100 calories;
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