Martha Stewart’s Halloween Spiderweb Devilish Ghoul Eggs

When I saw Martha’s Spiderweb Eggs in her 2007 Halloween mag, they were so creepy looking that I knew one day I would make them! I finally did and they are easy to make but a little time consuming. Make sure to work that into your schedule for your Halloween party because these are totally worth it.

I did not need a dozen spiderweb eggs so I put three in a sauce pan with water and some frozen blueberries. I realized later I should have added more, that I needed the pigment and should have put two cups in regardless of me making only a quarter of the recipe. As a result, I added some more later.

I brought them to a boil, removed from heat, covered and let stand 10 minutes.

I placed them on a clean kitchen towel and then lightly cracked the shells with the back of a wooden spoon.

I put them in a small bowl and covered with the blueberry mixture. I let them cool completely in the water in the refrigerator. Because I was still worried I did not use enough blueberries, I let them sit overnight in the fridge.

Look at the colour! And it is all-natural which is very, very cool!

Wow, then it got cooler! The cracks in the shell let the natural dye seep through and dyed the egg. Amazing.

The egg did not end up as dark as the ones in the magazine so if you are comfortable with using artificial dyes, you could always use black dye instead but for those trying to go all-natural, this is pretty damn cool.

The only problem? Who on earth is going to eat a whole boiled egg at a Halloween party?

MY DEVILISH GHOUL EGGS

I decided to make “ghoul” devilled eggs with them. I cut the eggs in half, removed the yolks and put them in my mini food processor with some light ricotta cheese (thanks Tre Stelle!), mayo, flat leaf parsley, spinach, avocado, lime juice, salt and pepper.

I was hoping it would get really green but it was only minty green. I relented and added some green food colouring! Halloween only comes ones a year and I wanted to emphasize the ghoulish element of these eggs.

I could have used one of my pastry bags but not everyone has one so I got out a ziploc bag, put it in a glass and turned over the edges. This makes filling up the bag much cleaner and easier.

I cut a hole at one of the edges. To get those little perfect domed circles, put the “spout” at the bottom of the egg and fill the shell without lifting it. It will start to sort of bloom around the opening of the bag. When full, removed from filling.

I love that you can still see the webbing on the underside of the egg. I would recommend keeping your best decorative spiderweb eggs for display/garnish and use the others for eating.

How did they taste? I brought the spooky tray of eggs downstairs to taste test with Reg. Remember the whole French onion soup incident? Well it turns out after all these years together I had no idea Reg had a phobia of devilled eggs. He started eating one and told me it tasted great but then had serious issues with the texture. Oh it was terrible! I told him, “Babe, don’t eat it if you don’t like it!”

Thankfully, we both agreed the flavours rocked! I have to say, I personally was thrilled with how they turned out but felt so bad for Reg who was obviously struggling to eat them but wanted to in order to support me. What a guy!

I think this take on devilled eggs is totally fun, delicious and perfect for Halloween parties. As long as your guests actually like devilled eggs!

I give Martha’s recipe and technique for her spiderweb eggs five out of five wooden spoons.