Add some spookiness to your party spread with these naturally green and creamy Halloween deviled eggs with avocado and wasabi and NO artificial food coloring.
Halloween is one of those holidays that the whole family gets super excited about. We decorate the house, we plan out our costumes and we just have a great time being silly. I love seeing all of the creative costumes and big smiles on the kids faces as they go trick-or-treating.
Now that my kids are in their teens, they are balancing that line between being a little kid and growing up. I want them to dress up, trick-or-treat and have some fun. I just wish their teachers would let them be kids and give them a night with no homework.
I first published this recipe for Avocado and Wasabi Halloween Deviled Eggs back in 2013. Never in my wildest dreams did I think they would go viral. You might have seen variations or similar creepy green deviled eggs out there, but this is the original.
The beauty of the internet is that you can share your ideas with the world, even with those who just want to copy your ideas.
But enough of that. Let’s get to the recipe!
Why you have to make this recipe
The great thing about having older kids, is that you can create some really creepy and gross foods to celebrate Halloween. And they aren’t a scared toddler who won’t eat it! And I am taking full advantage of this milestone.
Now I am not a huge fan of deviled eggs. They are usually full of goopy mayonnaise and don’t have much flavor. I knew I wanted to create some really fun and creepy halloween deviled eggs, and really break the mold of what a deviled egg should be.
What could be creepier than green deviled eggs with blue-grey veins all over them??!! I make these all the time and they are always a crowd favorite. It is one of my most requested halloween potluck ideas.
How to make the spider web design
What makes these halloween deviled eggs extra spooky is the spider web effect created on the white part of the egg. To do this, you skip the cold water bath after boiling the eggs. You also add frozen blueberries to the water bath.
I’ve written before about natural food dyes. Remember my naturally dyed Easter eggs? Blueberries give you a nice indigo dye. I find the frozen blueberries give you more juice much more quickly than fresh blueberries. And they are cheaper, too! You can use food coloring to achieve the same effect.
Either way, add it to the hot water bath when you are boiling your eggs. Once the eggs are cooked, you need to remove the eggs and use the back of the spoon to press cracks all over the egg shells. Don’t worry about messing up. All those cracks you form in the egg shells will form indigo lines all over your eggs.
Spooky!
Once the eggs are cracked up, place them back in the blueberry bath water and let it sit for 6 hours or up to overnight. Yes, this extra step takes extra time. But that extra time is so worth the final creepy deviled egg effect!
See my Halloween Deviled Egg Web Story for a quick visual guide to making this recipe.
Ingredients you need
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- Eggs: Did you know that older eggs (obviously not rotten-old!) are perfect to use for hard boiling?! For omelettes, fresher eggs are best.
- Frozen blueberries: For the natural dye I used to make the web design on the deviled eggs, frozen blueberries work better than fresh. Of course, you can also use food dye instead.
- Avocado: You can use any variety of avocados (Haas, reed, fuerte…) just be sure that they are soft and ripe.
- Wasabi paste: The avocado and wasabi paste naturally turn the deviled egg filling green. If you are not a fan of wasabi, you can omit it and add more avocado instead.
- Lemon juice: You can use freshly squeezed or bottled lemon juice. The lemon juice not only adds flavor, but it also keeps the avocado from browning (oxidizing) and smooths out the filling.
- Black sesame seeds: I garnished my deviled eggs with these, but it is totally optional.
- Salt
Tools to Use
Step-by-step directions
1. Place in eggs and blueberries in a small pot. Cover eggs with water, cover pot and bring to boil over high heat.
2. Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the blueberry water for 10 more minutes.
3. Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon.
4. Place cracked eggs in a bowl and add the blueberry water. Allow eggs to cool to room temperature, then place the eggs in the blueberry water in the refrigerator for 6 hours or up to overnight.
5. Peel the eggs and cut in half lengthwise.
6. Scoop out the yolks and place in a bowl. Add avocado, wasabi, lemon juice and salt to the egg yolks and mash together until smooth.
7. Spoon in the filling into the hollowed egg halves. If you want, you can pipe some of the filling using the grass piping tip (#233) for an extra touch of creepy. You can also use the open star piping tip, like this one (#1M). Chill until ready to serve.
8. Prior to serving, garnish eggs with sesame seeds (if using).
Recipe tips and FAQs
My freaky green color scheme this Halloween isn’t over. Last week I featured my Toxic Sludge/Kiwano Margarita. It is naturally green from the kiwano fruit. It has a tart, cucumber like flavor and makes a really nice margarita!
So the green theme is on for Halloween! A non-disgusting, freaky Halloween deviled eggs that are perfect that can totally work for St. Patrick’s Day, even Dr. Seuss Day. You know, green eggs and ham?
Start by placing your eggs in a saucepan. Do not overcrowd you pan as the eggs should fit in one layer. Cover the eggs with cold water. and add some salt. Adding salt to the water increases the boiling point of the water. This means that your water will have a higher temperature and your eggs will cook better.
Cover your pot and bring your eggs and water to a boil. Once you get a rolling boil, lower the temperature from high to medium and cook your eggs for 5 minutes. Remove the pot from heat and let the eggs sit in the hot water with the lid on the pot for 10 minutes.
Make sure you have a large bowl filled with ice water ready. After 10 minutes, put your eggs in the cold water until they are cool to touch.
Per USDA guidelines, you can store any leftover deviled eggs in an airtight container in the refrigerator for up to 4 days. I don’t suggest making them too farm in advance for a party, as they taste best when freshly made. At most, you can make them a day ahead of your party. Just wrap them tightly in plastic wrap and refrigerate.
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Avocado and Wasabi Halloween Deviled Eggs
Add some spookiness to your party spread with these naturally green and creamy Avocado and Wasabi Halloween Deviled Eggs, with NO artificial food coloring.
Ingredients
- 4 eggs
- 1 cup frozen blueberries
- ½ large avocado, seeded and peeled
- 1 teaspoon wasabi paste
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon black sesame seeds
Instructions
- Place in eggs and blueberries in a small pot.
- Cover eggs with water, cover pot and bring to boil over high heat.
- Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the blueberry water for 10 more minutes.
- Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon.
- Place cracked eggs in a bowl and add the blueberry water. Allow eggs to cool to room temperature, then place the eggs in the blueberry water in the refrigerator for 6 hours or up to overnight.
- Peel the eggs and cut in half lengthwise.
- Scoop out the yolks and place in a bowl.
- Add avocado, wasabi, lemon juice and salt to the egg yolks and mash together until smooth.
- Place avocado mix into a piping bag and pipe into the hollowed egg halves or use a spoon and scoop them back into th egg halves.
- Chill until ready to serve.
- Prior to serving, garnish eggs with sesame seeds.
Notes
Cooking Tips: You can also use food coloring instead of blueberries for the egg dye. For easier piping, chill the avocado mixture in the refrigerator for hour prior to piping.
Nutrition Information:
Yield:
4Serving Size:
2 deviled eggsAmount Per Serving: Calories: 109.3Total Fat: 8.1gSaturated Fat: 2.1gTrans Fat: 1gUnsaturated Fat: 3.8gCholesterol: 186mgSodium: 208.7mgCarbohydrates: 2.3gFiber: 1.2gSugar: .6gProtein: 6.7g
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