Tested till perfect Devilled Giant Spider Eggs
Devilled Giant Spider Eggs
Photography by Jodi Pudge

Devilled Giant Spider Eggs

*Cracking the shells then submerging them in dye gives the eggs a cool spiderweb pattern.

By Rheanna Kish and The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Stand: 10 minutes
  • Total time 10 minutes Chill: 1 hour
  • Portion size 24 pieces


  • 1/4 tsp 1/4tspblack paste food colouring
  • 12 12Eggs
  • 1/4 cup 1/4cupfinely diced celery
  • 1/4 cup 1/4cupfinely diced sweet gherkin picklesweet gherkin pickles
  • 1/4 cup 1/4cupmayonnaise, (approx)
  • 2 tbsp 2tbspchopped green onion, (green part only)
  • 1/4 tsp 1/4tspchipotle chili powder, (or chili powder)
  • 1/4 tsp 1/4tspsalt
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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.

Nutritional Information per piece: about

cal 55 pro 3g total fat 4g sat. fat 1g
carb 1g fibre 0 chol 94mg sodium 84mg
potassium 37mg

% RDI:

calcium 1 iron 2 vit A 4 folate 5
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