Description
This Halloween Deviled Eggs recipe offers a spooky twist on the classic appetizer by using blueberry-stained eggs and creamy avocado filling, perfect for festive fall gatherings. The eggs are naturally dyed with blueberry juice to create a vibrant purple hue, while the avocado and mayonnaise mixture gives a smooth, flavorful filling. Garnished with olive strips to resemble eerie eyes, these deviled eggs are both visually striking and delicious.
Ingredients
Scale
Eggs
- 12 eggs
Blueberry Dye
- 3 cups frozen blueberries
- Cold water (enough to cover eggs)
Filling
- 1 avocado
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Garnish
- Black olives (sliced to create eye effect)
Instructions
- Boil the eggs: Carefully place the eggs in the bottom of a large pan. Add the frozen blueberries on top of the eggs and enough cold water to cover them. Place the pan on the stovetop over high heat and bring to a boil. Once boiling, remove from heat, cover with a lid, and let sit for 10 minutes to cook the eggs gently.
- Crack the eggshells: After cooling, gently roll the eggs on the counter to create small cracks in the shells without removing large chunks. This allows the blueberry dye to seep through and color the shells.
- Dye the eggs: Transfer the cracked eggs to a large food storage container and pour blueberry mixture and juice over them to cover. Store in the fridge for up to 24 hours to allow the eggs to absorb the blueberry dye, turning the shells a deep purple color.
- Peel the eggs: Remove the eggs from the blueberry water and carefully peel off the shells, revealing the dyed purple eggs underneath.
- Prepare the filling: Slice each egg in half lengthwise and scoop out the yolks into a bowl. If needed, rinse and dry the yolks. Add the avocado, mayonnaise, lemon juice, salt, and pepper to the bowl and mix until smooth and well combined.
- Fill the eggs: Spoon or pipe the avocado mixture evenly into each egg white half.
- Garnish: Slice black olives into thin strips and place them in the center of each filled egg half to create an “eye” effect for a spooky Halloween look.
- Serve: Arrange the deviled eggs on a platter and enjoy chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Be gentle while cracking the eggshells to avoid losing large pieces.
- You can substitute fresh blueberries if preferred, but frozen works well and adds to the blueberry juice for dyeing.
- Adjust seasoning in the filling to taste with more lemon juice, salt, or pepper as preferred.
- Prepare the eggs at least one day ahead to allow adequate time for blueberry dyeing.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 75
- Sugar: 1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
