Description
This Halloween Deviled Eggs recipe transforms classic deviled eggs into a spooky, festive treat perfect for Halloween parties. Using a blueberry-stained cracking method, the eggs take on an eerie cracked appearance before being filled with a creamy avocado and mayonnaise mixture and topped with olive slices to resemble creepy eyes. It’s a fun, delicious way to impress your guests with a healthy twist on traditional deviled eggs.
Ingredients
Scale
Eggs and Blueberry Staining
- 12 eggs
- 3 cups frozen blueberries
Deviled Egg Filling
- 1 avocado
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Garnish
- Sliced black olives (for ‘eyes’)
Instructions
- Boil the eggs: Carefully place the 12 eggs in the bottom of a large pan. Add the 3 cups of frozen blueberries on top of the eggs and pour just enough cold water to cover the eggs completely. Place the pan on the stovetop over high heat and bring to a boil.
- Steep and crackle shells: Once boiling, immediately remove the pan from heat, cover with a lid, and let sit for 10 minutes. This allows the eggs to cook fully while blueberries stain the shells.
- Crackle the eggs: After 10 minutes, gently roll each egg on the counter to create fine cracks on the shells without losing large chunks. This creates the spooky cracked effect for Halloween.
- Refrigerate in blueberry juice: Place the cracked eggs carefully in a large airtight container, pour remaining blueberries and as much blueberry juice as possible over the eggs to cover them. Discard excess liquid. Seal and refrigerate for up to 24 hours to deepen the staining effect.
- Peel the eggs: The next day, remove the eggs from the blueberry water and carefully peel off the shells to reveal the stained cracks.
- Prepare the filling: Slice each egg in half lengthwise, scoop out the yolks into a bowl, rinse yolks if needed, and pat dry. Add avocado, mayonnaise, lemon juice, and salt and pepper to the yolks. Mix until smooth and creamy.
- Fill the eggs: Spoon or pipe the avocado mixture back into each egg white half to fill the cavities.
- Create the eyes: Slice black olives in half, then into thin strips (approximately 6 strips per olive half). Place a few strips in the center of each filled egg half to mimic creepy Halloween eyes.
- Serve: Arrange the finished deviled eggs on a serving platter and enjoy your festive Halloween treat!
Notes
- Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
- For best results, do not crack the eggshells too much when rolling to maintain an interesting spiderweb pattern.
- Using frozen blueberries helps give stronger, more vibrant staining of the egg shells.
- Feel free to adjust mayonnaise and avocado quantities based on desired creaminess.
- Sliced olives can be replaced with other edible decorations for different spooky effects.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 110 mg
