Devilled Giant Spider Eggs

Devilled Giant Spider Eggs Author: Canadian Living Credits: Devilled Giant Spider Eggs

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

  • Portion size 24 servings

Ingredients

  • 1/4 teaspoon black paste food colouring
  • 12 Eggs
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced sweet gherkin pickle
  • 1/4 cup mayonnaise (approx)
  • 2 tablespoons chopped green onions (green part only)
  • 1/4 teaspoon chipotle chili powder (or chili powder)
  • 1/4 teaspoon salt

Method

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 facts per piece: about

  • Sodium 84 mg
  • Protein 3 g
  • Calories 55.0
  • Total fat 4 g
  • Potassium 37 mg
  • Cholesterol 94 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Devilled Giant Spider Eggs

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