Making spiderweb eggs is a fun, creative way to ensure your kids get enough protein before they go trick-or-treating.
1 (10-ounce) package frozen blueberries
12 hard-cooked eggs
Salt and pepper
In a large saucepan, combine blueberries and 2 cups water and bring to a boil. Immediately remove from heat.
Place each hard-cooked egg on a folded kitchen towel. With the handle of a wooden spoon, lightly crack each egg on one side only. Place eggs in blueberry water and leave to steep until completely cool. Store in refrigerator.
When ready to serve, carefully peel and blot dry. Serve with salt and pepper.
These eggs may be made up to two days in advance. The blueberries stain the eggs but leave no blueberry flavor behind.
You can make these with freshly hard-cooked eggs or with hard-cooked eggs that have been refrigerated.
Adapted from the Best of Martha Stewart Halloween Handbook magazine.