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Spider Web Deviled Eggs

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  • Level: Easy
  • Total: 1 hr (includes standing and chilling times)
  • Active: 20 min
  • Yield: 12 servings
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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 


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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