Avocado and Wasabi Halloween Deviled Eggs
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.
Servings 8 deviled eggs
Calories 109.3kcal
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
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.
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.
Nutrition
Serving: 2deviled eggs | Calories: 109.3kcal | Carbohydrates: 2.3g | Protein: 6.7g | Fat: 8.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 3.8g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 208.7mg | Fiber: 1.2g | Sugar: 0.6g
