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Place the brown eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 12-15 minutes. Drain and transfer eggs to an ice bath to cool completely.

Gently tap each cooled, hard-boiled egg all over on a hard surface to create small cracks in the shell, but do not peel them.

In a medium bowl, combine the purple food coloring and water. Stir until the color is evenly distributed.

Submerge the cracked eggs into the purple dye bath. Ensure they are fully covered. Let them soak for 15-30 minutes, or until the desired 'spiderweb' pattern intensity is achieved. The longer they soak, the deeper the color.

Remove the eggs from the dye bath using a slotted spoon. Carefully peel off the shells to reveal the striking blue and purple 'spiderweb' pattern on the egg whites.

Slice each patterned egg in half lengthwise. Gently scoop out the bright yellow yolks and place them into a food processor. Arrange the egg white halves on a serving platter.

To the food processor with the egg yolks, add the mayonnaise, finely chopped green onions, finely chopped fresh dill, Dijon mustard, white vinegar, paprika, salt, and black pepper.

Process the mixture until it is smooth and creamy. Scrape down the sides as needed to ensure all ingredients are well combined and the filling has a uniform greenish tint.

Spoon or pipe the creamy filling back into the hollowed centers of the patterned egg white halves, creating a raised mound for each 'eyeball'.

For decoration, place one sliced black olive in the center of each green filling mound to represent the pupil/iris. Then, place a small piece of crumbled crispy bacon just above the olive to create a 'bacon eyelid' or 'eyebrow' effect.

Chill the Spiderweb Eyeball Deviled Eggs for at least 15 minutes before serving to allow the flavors to meld.


Place the brown eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 12-15 minutes. Drain and transfer eggs to an ice bath to cool completely.

Gently tap each cooled, hard-boiled egg all over on a hard surface to create small cracks in the shell, but do not peel them.

In a medium bowl, combine the purple food coloring and water. Stir until the color is evenly distributed.

Submerge the cracked eggs into the purple dye bath. Ensure they are fully covered. Let them soak for 15-30 minutes, or until the desired 'spiderweb' pattern intensity is achieved. The longer they soak, the deeper the color.

Remove the eggs from the dye bath using a slotted spoon. Carefully peel off the shells to reveal the striking blue and purple 'spiderweb' pattern on the egg whites.

Slice each patterned egg in half lengthwise. Gently scoop out the bright yellow yolks and place them into a food processor. Arrange the egg white halves on a serving platter.

To the food processor with the egg yolks, add the mayonnaise, finely chopped green onions, finely chopped fresh dill, Dijon mustard, white vinegar, paprika, salt, and black pepper.

Process the mixture until it is smooth and creamy. Scrape down the sides as needed to ensure all ingredients are well combined and the filling has a uniform greenish tint.

Spoon or pipe the creamy filling back into the hollowed centers of the patterned egg white halves, creating a raised mound for each 'eyeball'.

For decoration, place one sliced black olive in the center of each green filling mound to represent the pupil/iris. Then, place a small piece of crumbled crispy bacon just above the olive to create a 'bacon eyelid' or 'eyebrow' effect.

Chill the Spiderweb Eyeball Deviled Eggs for at least 15 minutes before serving to allow the flavors to meld.
