Avocado Spider Eggs


6 large eggs
1 tablespoon black food coloring
2 tablespoons white vinegar
flesh of 1 medium ripe avocado mashed
2 teaspoons mayonnaise 
1 teaspoon green wasabi
2 teaspoons fresh lemon juice
generous pinch sea salt
toasted black sesame seeds


Fill a saucepan with 2.5 inches of water. 

When water has come to a rolling boil, gently lower eggs into pan. Reduce heat to a simmer and let eggs cook gently for 9 minutes. Use a slotted spoon to remove eggs from the pot and them to rest for a few minutes until they’re cool enough to handle. Reserve hot cooking water in the pan – add black food dye and vinegar. Stir and set aside.

When eggs are cool enough to handle, use the back of a metal spoon to gently crack the eggshells making way for a spider web/ marbled effect. Re-submerge the eggs in blackened water. Let eggs sit in the dye for 40 minutes. Remove. Peel (note: you may want to use rubber gloves to avoid dying your fingertips). Voila… spider eggs!

Cut each egg in half lengthwise. Gently scoop out yolks and place them in a medium mixing bowl. Mash yolks with the back of a fork, then whisk together yolks, avocado, mayonnaise, wasabi, lemon juice, and season with sea salt. Transfer green mixture to a piping bag with a fancy tip. Pipe avocado-egg filling back into the egg halves. Top with sesame seeds and serve right away.

Makes 12 spider eggs.