Spiderweb Deviled Eggs for Halloween
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 116, total fat 10 G., saturated fats 2 G., proteins 6 G., carbohydrates 1 G., fiber 0 G., cholesterol 189 mg, sodium 136 mg, sugar 1 G.
Calories 116, total fat 10 G., saturated fats 2 G., proteins 6 G., carbohydrates 1 G., fiber 0 G., cholesterol 189 mg, sodium 136 mg, sugar 1 G.
Using food coloring and eggshells, you can easily decorate deviled eggs for Halloween. Enveloped in a spooky web, they look especially impressive when sprinkled with paprika. This delicious and original appetizer is sure to be a hit.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp black gel food coloring
- 12 large eggs, preferably not the freshest ones
- 1/3 cup mayonnaise
- 1 tsp distilled white vinegar (5%)
- 1/4 teaspoon coarse salt
- 1/4 tsp freshly ground black pepper
- 0.5 tsp sweet Spanish paprika
- 12 sprigs of fresh dill for garnish
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Cooking the dish according to the recipe:
- Combine 2 liters of water and food coloring in a saucepan. Carefully lower the eggs into the water. Place over high heat and bring to a boil. Once the water boils, cover, remove from heat, and set aside for 10 minutes.
- Remove the eggs from the water and place them on paper towels. Tap the eggs lightly with a spoon to crack the shells. Transfer the eggs to a bowl with some ice and pour the cooking liquid over them. Let them cool completely.
- Carefully peel the eggs. Cut a thin strip from the narrow end of each egg so they can stand upright. Cut off the wide end of each egg and, using a small spoon or the tip of a butter knife, carefully squeeze out the egg yolk. Place the yolk in a mini food processor or bowl. Whisk the yolks (or mash with a fork). Add the mayonnaise, vinegar, salt, and pepper and mix until smooth. Spoon the yolk filling into the whites or pipe it with a pastry bag.
- Place the deviled eggs upright on a serving platter. Sprinkle the yolks with a pinch of paprika. Garnish each egg with a sprig of fresh dill. Serve chilled.
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