Ingredients
Equipment
Method
Prepare the Eggs
- Bring a large pot of water to a boil. Carefully add the eggs to the boiling water and cook for 13 minutes.
- Drain the eggs and transfer them to a bowl of ice water. Let them cool completely.
- Once cool, peel the eggs carefully and discard the shells.
Make the Filling
- Chop two of the least attractive eggs and place them in a food processor with the mayo, mustard, and Dijon.
- Cut the remaining eggs in half lengthwise and remove the yolks, setting the whites aside.
- Add the yolks to the food processor and blend until smooth.
- Divide the yolk mixture into four separate bowls for coloring and seasoning.
Color and Season the Fillings
- Purple Filling: Stir in ½ tsp pickle brine and tint with purple food coloring. Season with salt and pepper to taste.
- Orange Filling: Stir in ½ tsp pickle brine, 1 tsp smoked paprika, and tint with orange food coloring. Season to taste.
- Red Filling: Add ½ tsp lime juice, 1 tsp Sriracha, and red food coloring. Adjust salt and pepper to taste.
- Green Filling: Mix ½ tsp lime juice and ¼-½ tsp jalapeno powder with green food coloring. Taste and adjust spice as needed.
Assemble and Decorate
- Fill each egg half with one of the color mixtures, distributing the fillings evenly.
- Spider Eggs: Use halved black olives for spider bodies and thin strips for legs, arranging them on the purple eggs.
- Pumpkin Eggs: Draw lines in the orange filling using a toothpick and add a small piece of chive as a stem.
- Demon Eye Eggs: Slice black olives into slit shapes and place them on the red eggs to mimic eyes.
- Green Goblin Eggs: Leave as-is, or optionally top with decorations like confectionery eyeballs.
Nutrition
Notes
To prepare ahead, store fillings separately from egg whites and assemble on the day. Estimated nutrition values are based on typical keto ingredients and serving sizes and may vary.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.