Halloween Blueberry-Infused Deviled Eggs with Olive “Eyes Recipe

If you’re looking for a spooky yet surprisingly fresh twist on a classic party snack, you’re going to love this Halloween Blueberry-Infused Deviled Eggs with Olive “Eyes Recipe”. I first stumbled upon the idea of infusing eggs with blueberry juice as a fun way to give them that eerie, purplish hue for Halloween. The olive “eyes” add just the right creepy touch to make these deviled eggs perfect for any Halloween gathering. I promise you, this recipe is as fun to make as it is to eat, and your guests will be asking for the recipe before they disappear into the night!

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Ingredients You’ll Need

These ingredients come together beautifully to create a dip-worthy snack with a fun seasonal twist. The blueberry infusion is what sets this Halloween Blueberry-Infused Deviled Eggs with Olive “Eyes Recipe” apart, so you’ll want to make sure you get good-quality frozen blueberries that can release plenty of vibrant juice for that color effect.

• Eggs: Perfect for hard boiling and becoming that delightful base for deviled eggs.
• Frozen Blueberries: These release a gorgeous purple-blue dye and subtle fruity flavor when steeped with the eggs.
• Avocado: Adds creaminess and healthy fats to the yolk filling that balances the tartness of lemon juice.
• Mayonnaise: Brings richness and improves texture for a classic deviled egg taste.
• Lemon Juice: Provides brightness, keeping the filling fresh and lively.
• Salt and Pepper: Essential seasoning to bring out all the best flavors.
• Olives: Sliced to look like spooky eyes, they’re the perfect eerie garnish.

Variations

I love how flexible this Halloween Blueberry-Infused Deviled Eggs with Olive “Eyes Recipe” is. Once you’ve got the basics down, you can really let your creativity run wild. Sometimes I like to tailor it to what I have on hand or to suit different tastes. Feel free to experiment!

• Spice It Up: Adding a pinch of smoked paprika or a smidge of cayenne pepper to the filling gives a lovely warm kick that contrasts the fruity blueberry skin color.
• Dairy-Free Version: Swap mayonnaise for a vegan mayo if you’re avoiding dairy or egg products in the mayo.
• Herby Touch: Mixing in some finely chopped chives or dill adds a fresh herbal note that livens up the rich avocado yolk mixture.
• Olive Alternatives: If you want to switch up the “eye” garnish, black sesame seeds or tiny slices of bell pepper also work for a spooky look.

How to Make Halloween Blueberry-Infused Deviled Eggs with Olive “Eyes Recipe

Step 1: Infuse the Eggs in Blueberry Water

The very first step and the secret to those creepy, beautiful purple-blue shells! Gently place your eggs in a large pan and cover them with frozen blueberries. Add just enough cold water to cover everything. Bring it to a boil over high heat, then immediately remove from heat, cover it, and let it sit for 10 minutes. This infuses the eggshells without overcooking the eggs. I’ve found that letting them sit a full 10 minutes makes the color more vibrant – don’t rush this part!

Step 2: Crack and Chill for Maximum Color

Here’s a trick I learned: after the eggs have cooled in the blueberry water, gently roll them on the countertop to crack the shells all around. You want those little cracks for the colorful blueberry juice to seep into the egg whites wonderfully. Then transfer the eggs along with the blueberry liquid to a covered container and refrigerate for up to 24 hours. This slow infusion is what gives those eggs their spooky, marbled look!

Step 3: Peel, Halve, and Prepare the Filling

Taking care while peeling helps preserve the beautiful color pattern. Once peeled, slice the eggs lengthwise and scoop out the yolks. If the yolks seem wet from the blueberry rinse, gently rinse and pat dry with paper towels. Mix the yolks with creamy avocado, mayo, lemon juice, and a pinch of salt and pepper until smooth and luscious. This filling is what gives these deviled eggs their fresh, modern twist compared to traditional recipes.

Step 4: Pipe the Filling and Add the Olive “Eyes”

Spoon or pipe the avocado mixture back into each egg white half. Then comes the fun Halloween part — slice the olives thinly into little strips to resemble creepy little eyes, and place one “eye” on each deviled egg half. These olive eyes look surprisingly lifelike and add that perfect eerie touch to your Halloween Blueberry-Infused Deviled Eggs with Olive “Eyes Recipe”.

How to Serve Halloween Blueberry-Infused Deviled Eggs with Olive “Eyes Recipe

Garnishes

I like to keep the garnish simple but effective — those olive “eyes” are my favorite Halloween hack! Sometimes, I add a tiny sprinkle of smoked paprika or microgreens for a pop of color and flavor, but the olives alone are enough to make these eggs spooky and fun.

Side Dishes

These deviled eggs pair beautifully with crisp celery sticks, sweet baby carrots, or even a fresh fall salad with roasted pumpkin seeds. For a full spooky spread, I serve them alongside some pumpkin hummus and dark rye crackers. It’s a combo my family goes crazy for every Halloween!

Creative Ways to Present

For a festive display, I arrange the eggs on a large platter with a bed of mixed greens and scatter plastic spiders or little cobweb nets around them. One year, I even used thin slices of red bell pepper to mimic blood drips on the platter. Your imagination is your limit, but the olive “eyes” always steal the show.

Make Ahead and Storage

Storing Leftovers

I store leftover deviled eggs in an airtight container in the refrigerator and find they keep fresh and tasty for up to two days. The blueberry infusion helps the eggs keep a unique color, but once peeled and filled, they taste best within that timeframe to enjoy the creamy avocado filling at its freshest.

Freezing

Freezing deviled eggs isn’t something I recommend for this recipe. The avocado filling tends to get watery and grainy once frozen and thawed, so I prefer to make just what I need. These eggs are easy enough to prepare the day before to avoid last-minute hassle.

Reheating

Because deviled eggs are meant to be served cold, there’s no reheating needed. Just pull them from the fridge and let them sit at room temperature for 10 minutes before serving for optimal flavor and texture.

FAQs

Final Thoughts

This Halloween Blueberry-Infused Deviled Eggs with Olive “Eyes Recipe” quickly became a favorite in my family because it brings something new and playful to a traditional snack. There’s something satisfying about surprising your guests with the striking purple-blue hues and those little olive eyes staring back at you. It feels like more than just food — it’s a conversation starter, a festive touch, and delicious to boot. I hope you try it for your next Halloween get-together and watch it become a staple in your spooky snack lineup!

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