These Halloween deviled eggs get their spooky green color naturally from avocado and wasabi—no food coloring needed! A fun and creepy appetizer that’s perfect for your Halloween party spread.
Halloween is one of those holidays that the whole family gets super excited about. The great thing about having older kids, is that you can create some really creepy and gross foods to celebrate Halloween. I am taking full advantage of this milestone!
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!
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Recipe highlights
- Dye Free: Everything in these deviled eggs is prepared naturally and without artificial food coloring, from the blue web crackles to the green egg filling.
- Unique: This not the gloopy mayonnaise filled deviled eggs you grew up with but a creamy filling made with avocados and a little bite from wasabi.
- Viral Recipe: Thousands of people make these deviled eggs every year and tag me on social media!
- Party-Perfect: These are perfect for halloween potluck or neighborhood block parties and are perfect for sharing!
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.
Step-by-step directions
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- Boil eggs. Place in eggs and blueberries in a small pot, cover and bring to boil. Boil for 5 minutes, then turn off heat. Let eggs sit in for 10 more minutes.
- Crack shells. Remove eggs then gently press and crack the shell with the back of the spoon.
- Chill eggs. Place cracked eggs in a bowl with the blueberry water. Bring to room temperature then refrigerate for 6 hours or up to overnight.
- Prep the eggs. Peel the eggs and cut in half lengthwise. Place yolks in a bowl and mash with avocado, wasabi, lemon juice and salt.
- Fill eggs. Spoon the filling into the hollowed egg halves. If you want, you can pipe some of the filling using the grass piping tip (#233) or use the open star piping tip (#1M). Chill until ready to serve.
- Garnish. When ready to serve, top with black sesame seeds.
Recipe tips and FAQs
My freaky green color scheme this Halloween isn’t over. Last week I featured my 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?
I have lots of great halloween recipes for you to explore and try, like halloween pasta, my witches brew halloween cocktail and this super freaky kitty litter cake!
Storing/Freezing Instructions
TO STORE: Store any leftover deviled in an airtight container and refrigerate for up to 4 days.
TO FREEZE: I do not recommend freezing deviled eggs as it changes the texture of the eggs.
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
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.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I’m leaving a 5 star rating before I even try these! They are fabulous and I know will taste great too. I don’t know how I missed them in your previous posts. Boo!
Hi Rosemary!
Ha ha! This recipe is over 10 years old – can you believe that?! I am not a fan of traditional deviled eggs, too goopy for me. I love the flavor of these babies. Hope you do, too!
Laura
Hi! 🙂 So this is a really old post I guess but I found it and wanted to try it. So I started everything last night and left the eggs in the colored water overnight. This morning I pulled them out to peel and the eggs were all gooey and soggy from being wet I guess 🙁
Do you know where I went wrong or how I can avoid this to try again?
Thank you if you see this!
Hi Kayla- All of my posts get updated every year, as needed. I have never heard about having soggy eggs after sitting in colored water. So first off, I have to ask, are you sure you boiled them first? They need to be cooked. If eggs were soft boiled, it is possible that it absorbed some of the dyed water and made the eggs gooey. Second, were your eggs fresh or old? Sometimes that makes a difference. Older eggs (but not really old eggs) make better candidates for hard boiling. My guess is that they weren’t cooked all the way.… Read more »
I thought the filling was gross. They look amazing indeed, but just not nearly as good as my regular deviled eggs. Followed directions to a T, and they had very little flavor, decided to add a bit more of each ingredient, and as the flavor became stronger, they tasted worse and worse. I guess the three ingredients just don’t add enough complexity and pizzaz for my tastebuds. In the future I’ll sub the filling out for a delish traditional deviled egg and dye it green. Maybe my expectations were too high, or I love deviled eggs too much as they… Read more »
I’m sorry you didn’t like the recipe. Luckily for me, you are in the minority. I personally despise traditional deviled eggs. Isn’t it wonderful that we are all made differently and like different things? Thank you for stopping by and sharing your thoughts.
I was wondering if you could substitute regular deviled egg filling for guacamole if the filling wasn’t to your liking.
Of course! Use whatever deviled egg filling you prefer. Just so you know, it’s not guacamole in the eggs, but a mix of egg yolk, avocado and wasabi.
These look amazing!! Going to try for my upcoming Halloween Party. Just wondering about the avocado. I want to make them the night before, pipe and have ready to go. Does the avocado in them turn brown if prepped ahead of time?
There is some lemon juice in the filling that helps fight the oxidation. I never made them the night before, usually the day of the party. Because it isn’t JUST avocado, I did not notice any browning even after a few hours. If you can, do cover the eggs with plastic wrap.
Making these for a party next week ( no it’s not Halloween but they’re just so pretty!) tried a trial batch with the eggs & just used red & blue food coloring – after I cooked & cooled eggs – no blueberry syrup &’they turned out great! Save some $$$ &’skip the blueberries!
How did you make the eggs look marbled?
If you click on the recipe, you will find the full directions. But basically, you boil the eggs first. Then you crack them with a spoon, leave the shells on, and let the cracked eggs sit in a dye bath made with blueberries or food coloring.
These were too fabulous looking to not try. Only problem was that I made them the night before and the lines on the eggs got all blurry and were not nearly as cool looking as when first made. Next time I will make them right before serving.
I had one batch soaking for 6 hours and one batch for 2 hours and they turned out great. You also want to gently crack the eggs. If the cracks are big and deep, then more dye will get soaked in. I had some eggs with blobs of dye as that happened to me. Thank you for trying it out!
Super creative – love the marbling and the avocado wasabi filling – truly devilish!
Very creative! And beautiful in a spooky kind of way.
This is so spooky!! Amazing creativity, Laura 🙂
Laura, these are spooky yet cute 🙂 I like how you used Mimi’s avocados instead of Mayo!
These are FABULOUS!! Absolutely perfect for Halloween!
I will be honest and admit that I do not liked deviled eggs at all, but these are adorable!!! My hubby and son like ’em so maybe I’ll have to whip up a batch for them 🙂
Laura — without question, this is one of the coolest food things ever! great for Halloween, but those eggs are beautiful, too. And wasabi — yum! LOVE it!
They do look spooktacular.
After following you on Pinterest, I had to visit your page. Loving these eggs and wasabi sounds so good in it.
Love these marbled pretty eggs! They’re going to be pretty delicious too, I imagine!
Spooky eggs indeed! Love the spiderweb effect. And wasabi? Yes, please.