Halloween is creeping closer and my house has zero decorations up. Zero. I have asked my husband several times to bring down the huge boxes of decorations we have acquired since having the kids, but we just haven’t had the time. My neighbors are more on top of things than I, with skeletons, pumpkins and spider webs popping up in their yards. The block party is planned and Halloween will come whether we are ready or not!
My house may not be ready for Halloween, but my Halloween menu certainly is. Last week I featured my Toxic Sludge/Kiwano Margarita. This week, I’m keeping with my freaky green color scheme.
I have to admit, I have never made deviled eggs. I personally can’t stand them. They are usually oozing with way too much mayonnaise and the ooey gooey texture makes me nauseous.
So when Davidson’s Safest Choice Eggs™ asked for a spooky deviled egg recipe, I was stumped.
Luckily, I had an avocado on the counter from my friend Mimi Avocado. Lightbulb! I would swap out the mayo and add avocado instead. That combined with the kick of wasabi and I quickly became excited about deviled eggs again!
But what should I do to make my Avocado and Wasabi Deviled Eggs more spooky? I found this great spider web effect and knew I had to try it! I admit that I added a little food coloring to the mix since I did not have enough blueberries in the freezer. But, it is an easy dye-free effect to use.
I piped the green egg filling using the infamous grass piping tip (#233) for another touch of creepy. Topped with charcoal salt and black sesame seeds and my mayhem was done.
And voila! A non-disgusting, spooky deviled egg perfect for Halloween – or St. Patrick’s Day, even Dr. Seuss Day. You know, green eggs and ham?
Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Safest Choice Eggs™ to develop a deviled egg recipe using their product. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it!