Avocado and Wasabi Deviled Eggs

Avocado and Wasabi Deviled Eggs

Add some Halloween drama or St. Patty's Day fun with these green, creamy deviled eggs with a kick! Recipe by Laura Bashar of Family Spice



  1. Place in a small pot:
    • 4 eggs
    • 1 cup blueberries, frozen
  2. Cover eggs with water, cover pot and bring to boil over high heat.
  3. Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the blueberry water for 10 more minutes.
  4. Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon.
  5. 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.
  6. Peel the eggs and cut in half lengthwise.
  7. Scoop out the yolks and place in a bowl. Mix until smooth together with:
    • 1/2 avocado , seeded and peeled
    • 1 tsp wasabi , paste
    • 1 tsp lemon juice
    • 1/4 tsp salt
  8. Place avocado mix into a piping bag and pipe into the hollowed egg halves. Chill until ready to serve.
  9. Prior to serving, garnish eggs with:
    • 1/2 tsp sesame seeds, black

Prep Time: 10 min
Cook Time: 10 min
Inactive Time: 8 hours chill time
Difficulty: Easy
Servings: 4
Serving Size: 1 egg

Serving Suggestions: Top with some charcoal salt for a spooky effect!

Cooking Tips: Add red and blue food coloring for more of a purple effect, as done above. For easier piping, chill the avocado mixture in the refrigerator for hour prior to piping.