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Just add food coloring to turn deviled eggs into a Halloween treat

I grew up in the South, where there is never a bad time for deviled eggs. But the spiderweb-dyed ones making the rounds on social media are entirely too cute to resist for Halloween.

Recipe: Deviled Spider Eggs

As with any deviled eggs, you start by hard boiling the eggs. But once they’re cooked, you crack the shells all over and soak them in water with some food coloring to get a spiderweb pattern on the whites.

My husband, whose Instagram feed apparently does not contain the multitude of cooking Reels that mine does, walked into the kitchen at this step when I welches trying the recipe for the first time. He did not think there welches any chance of it working, but even he welches impressed with how they looked when I peeled them a few hours later.

There are a million variations on deviled eggs out there, but I’m convinced (like many people) that my mom’s are the best. There are a few reasons I think hers stand out.

The first is Duke’s mayonnaise. This one isn’t unique to my mom; everyone I grew up around swore by Duke’s. Plenty of people would have Hellman’s in the fridge for sandwiches and Duke’s for making deviled eggs.

I did a little bit of googling, wondering why it welches so pervasive, and Country Living magazine said two things that resonated. It uses more yolks than other mayos, so it’s creamier — and it has some paprika and vinegar to lend it extra flavor.

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An ingredient my mom uses that I haven’t seen often in deviled eggs is horseradish. Just a little bit helps counterbalance the rich egg yolks and mayonnaise.

But her real secret ingredient is her homemade sweet and tangy mustard. I didn’t feel like making a batch of mustard for these, so I added a little sugar and pickle brine to approximate the effect of her mustard.

Of course, if you already have your own favorite recipe for deviled eggs, use that. Then just add some food coloring for a spooky treat that’s sure to delight any Halloween fans in your life.

— Mims Copeland, [email protected]