Add some Halloween drama or St. Patty’s Day luck with these naturally green and creamy Avocado and Wasabi Deviled Eggs, WITHOUT artificial food coloring. Sponsored by Davidson’s Safest Choice Eggs™.
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?
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
Ingredients:
- 4 eggs
- 1 cup frozen blueberries
- 1/2 avocado, seeded and peeled
- 1 tsp wasabi paste
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/2 tsp sesame seeds, black
Directions:
- Place in a small pot:
- 4 eggs
- 1 cup blueberries, frozen
- 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. Mix until smooth together with:
- 1/2 avocado , seeded and peeled
- 1 tsp wasabi , paste
- 1 tsp lemon juice
- 1/4 tsp salt
- Place avocado mix into a piping bag and pipe into the hollowed egg halves. Chill until ready to serve.
- Prior to serving, garnish eggs with:
- 1/2 tsp sesame seeds, black
Notes:
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.
Prep Time:
Yield: Serves 4
Cook Time:
Total Time:
And if you like these deviled beauties, you should also check out my Ham and Pumpkin Deviled Eggs:
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!
Spooky eggs indeed! Love the spiderweb effect. And wasabi? Yes, please.
Love these marbled pretty eggs! They’re going to be pretty delicious too, I imagine!
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.
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!
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 🙂
These are FABULOUS!! Absolutely perfect for Halloween!
Laura, these are spooky yet cute 🙂 I like how you used Mimi’s avocados instead of Mayo!
This is so spooky!! Amazing creativity, Laura 🙂
Very creative! And beautiful in a spooky kind of way.
Super creative – love the marbling and the avocado wasabi filling – truly devilish!
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!
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.
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!
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 are. (I also love avo and wasabi.)
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.