- 20 minutes
- 15 minutes
- Place eggs in a single layer in a 3-quart saucepan. Cover eggs with cold water. Slightly crush blueberries and add to the saucepan. Add additional water to cover blueberries as needed.
Bring to a boil and cook for 14 minutes. Egg shells will turn a dark shade of gray.
Remove eggs to a plate or large bowl. Gently tap the entire egg with a spoon to crack the shells in several places.
Place eggs in a large bowl and cover with hot blueberries and liquid. Refrigerate bowl and allow eggs to steep in liquid for 30 to 45 minutes to absorb color.
Remove and peel eggs. Pat eggs dry with a paper towel. Remove yolks.
Mix together yolks, mayonnaise, and tomato paste.
- Remove seeds from 1 large chipotle pepper. Finely chop pepper and add to mix. Add additional sauce from the can to reach desired consistency. Salt and pepper to taste. Add celery seed if desired.
Pipe mixture into eggs. Add olive spiders.
Add olive spiders. Sprinkle with additional celery seed if desired.
To make spiders, cut one black olive in half for the head and body. Cut another olive lengthwise into 8 slices for the legs. Arrange over eggs. Add a piece of chipotle pepper to spiders.