Page 18 - Betty Crocker - Halloween Cookbook

Spiderweb Deviled Eggs

PREP TIME: 15 Minutes • START TO FINISH: 2 Hours 40 Minutes • 24 servings (1 deviled egg)

2 teaspoons black gel or 1. In 5-quart Dutch oven, mix 8 cups water and the food color. Place
paste food color eggs in single layer. Cover; heat to boiling. Immediately remove from
12 eggs heat. Let stand 15 minutes. Using slotted spoon, transfer eggs, one at
6 tablespoons chipotle a time, to paper towels. Using handle of wooden spoon, tap each egg
mayonnaise (from 12-oz gently in several places. Transfer eggs to large bowl; cover with cooled
bottle) cooking water. Refrigerate at least 2 hours.
2 tablespoons sweet pickle 2. Peel eggs; cut lengthwise in half. Slip out yolks into medium
relish
bowl; set egg whites aside. Mash yolks with fork until smooth. Stir in
2 tablespoons finely mayonnaise, relish, celery, salt and pepper until blended.
chopped celery
¹ ⁄ ₈ teaspoon salt 3. Mound or pipe egg yolk mixture into egg white halves. Garnish with
¹ ⁄ ₈ teaspoon pepper chives. Serve, or cover and refrigerate.
Chopped fresh chives 1 Serving: Calories 60; Total Fat 5g (Saturated Fat 1g); Sodium 75mg; Total Carbohydrate 1g
(Dietary Fiber 0g); Protein 3g Exchanges: ½ Medium-Fat Meat, ½ Fat Carbohydrate Choices: 0

Terrifying Tip

Wear gloves when preparing these spider-webbed eggs dyed in
black-tinged water.

Betty Crocker Halloween Cookbook 16 • Bewitching Bites & Drinks
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