Spiderweb Eggs Recipes

Steps:

• Line two sheet pans with parchment paper.
• In sets of 8, arrange the pretzel sticks into the spokes of 10 webs, with the centers touching and the outer edges spaced.
• Melt the melting wafers according to the package instructions, approximately 2 minutes in a microwave or 3 to 5 minutes over a double boiler. Transfer to a piping bag and cut the tip to create a small hole.
• Pipe a small amount of the melted candy onto the center of each web where the pretzels meet; this will hold the webs together. Then pipe a web pattern by starting in the center and spiraling out to the edges. Go around the outer edges a couple times to create a firm border. Carefully spoon over the sprinkles. Repeat with the remaining webs.
• Place chocolate spiders in the center, if using. Let set 1 hour.

Steps:

• 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.

Steps:

• 1. 2 teaspoons black gel or paste food coloring 12 eggs 6 tablespoons chipotle mayonnaise (from 12 oz. bottle) 2 tablespoons sweet pickle relish 2 tablespoons finely chopped celery 1/8 teaspoon salt 1/8 teaspoon pepper Chopped fresh chives
• 2. 1. Place eggs in a single layer in a large pot and add enough cold water to cover by 1 inch. Cover pot and heat to boiling. Immediately remove from heat and let stand for 15 minutes. Using a slotted spoon, remove eggs from water and transfer to paper towels. Using handle of a wooden spoon, tap each egg gently in several places creating cracks (I cracked my eggs 13 times each, just because). Transfer eggs to a large bowl. Add just enough water to completely cover all eggs. Add black food coloring to bowl and gently agitate to mix in the coloring. Let sit in refrigerator for 2 hours. 2. Peel eggs. Tip: wear gloves to protect your hands from discoloration. Cut eggs lengthwise in half. Slip out yolks into a medium bowl. Set egg whites aside. Mash yolks with a fork until smooth. Stir in mayonnaise, relish, celery, salt, and pepper until blended. 3. Mound or pipe egg yolk mixture into egg white halves. Garnish with chives. Serve, or cover and refrigerate.