Spider Web Deviled Eggs

Name: Spider Web Deviled Eggs
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 12 servings
Ingredients: 1 tablespoon black gel food coloring; 1 dozen large eggs, preferably older; 1/3 cup mayonnaise; 1 teaspoon distilled white vinegar; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly cracked black pepper; 1/2 teaspoon sweet Spanish paprika; 12 sprigs fresh dill, for garnish

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Level: Easy

Total: 1 hr (includes standing and chilling times)
Active: 20 min

Yield: 12 servings

Level: Easy

Total: 1 hr (includes standing and chilling times)
Active: 20 min

Yield: 12 servings

Ingredients

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1 tablespoon black gel food coloring

1 dozen large eggs, preferably older

1/3 cup mayonnaise

1 teaspoon distilled white vinegar

1/4 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1/2 teaspoon sweet Spanish paprika

12 sprigs fresh dill, for garnish

Directions

Watch how to make this recipe.

Combine 2 quarts water with the food coloring in a saucepot. Gently place the eggs in the water. Set over high heat and bring to a boil. Once boiling, cover, remove from the heat and set aside for 10 minutes.
Remove the eggs from the water and place on paper towels. Lightly tap the eggs with a spoon to crack the shells. Transfer the eggs to a container with some ice and pour the cooking liquid over the eggs. Chill until completely cold.
Gently peel the eggs. Slice a thin sliver off the narrow end of each egg so the eggs can stand upright when plated. Cut off the wide end of each egg and use a small spoon or the tip of a butter knife to gently scoop out the egg yolk into a mini food processor or mixing bowl. Process the yolks (or smash with a fork). Add the mayonnaise, vinegar, salt and pepper and mix until smooth. Spoon or pipe the yolk filling into the egg white cups.
Place the egg white cups upright on a serving platter. Sprinkle a pinch of paprika on top of the yolks. Finish each egg with a sprig of fresh dill. Serve chilled.