Spider Web Eggs

Hands on: 5 minutes Total time: 30 minutes

Makes: 12

The blueberries stain the eggs but leave no blueberry flavor behind. Serve with freshly ground pepper and some of those specialty salts you've been accumulating. You can make these with freshly hard-cooked eggs or with hard-cooked eggs that have been refrigerated.

1 (10-ounce) package frozen blueberries

1 dozen hard-cooked eggs, see method above

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 on one side only. Place in blueberry water and leave eggs to steep until completely cool. Store in refrigerator. May be made up to 2 days ahead.

When ready to serve, carefully peel and blot dry. Serve with salt and pepper.

Adapted from the Best of Martha Stewart Halloween Handbook magazine

Per egg: 87 calories (percent of calories from fat, 53), 6 grams protein, 4 grams carbohydrates, 1 gram fiber, 5 grams fat (2 grams saturated), 212 milligrams cholesterol, 71 milligrams sodium.