Halloween Deviled Eggs

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These Halloween deviled eggs are a perfectly easy and spooky treat to serve to your ghouls and goblins! These deviled eggs are dyed naturally to give them a cool spiderweb look to them, and topped with an avocado filling and sliced olives for a dragon eye look!

These deviled eggs are perfectly spooky for Halloween - and delicious, too!

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Halloween food is my family’s favorite! We love all the spooky fun treats, and these Halloween deviled eggs are perfect! My oldest daughter insists they look just like dragon eyes, and my middle daughter thinks they look like cat eyes. Whatever you think they look like, everyone will love these delicious and fun halloween eggs!

Ingredients needed:

You only need a few things on hand to make these:

• Eggs – Of course! Use good quality eggs that are within date.
• Frozen Blueberries – YES! The frozen blueberries are what give the eggs their cool blue-green color because you cook them eggs in them. You can use food coloring if you want, too.
• Avocado – A ripe avocado gives the deviled egg filling its green color.
• Mayonnaise – You want real, full fat mayo for the best filling flavor.
• Lemon juice – This helps the avocado filling keep its green color and not turn brown
• Olives – You want black, putted olives to make the eyes.

How to make Halloween Deviled Eggs

These deviled eggs are really easy to make. For the full set of directions, make sure you scroll down to the recipe card below.

Make the hard boiled eggs

1. Carefully place the eggs in the bottom of a large pan.
2. Add the frozen blueberries on top of the eggs and add just enough cold water on top to cover the eggs.
3. Place the pan on the stovetop over high heat and bring to a boil.
4. When the water starts to boil, remove the pan from the heat, cover with a lid, and allow to sit for 10 minutes.
5. Carefully roll the eggs on the counter to crackle the egg shells. You want to be gentle so you have small cracks and you don’t loose big chunks of the eggshell.
6. Gently place the eggs in a large food storage container with a lid. Transfer the blueberries and as much of the blueberry juice as you can to cover the eggs in the container. You can dump the remainder of the liquid that doesn’t fit.
7. Place the lid on the storage container and place the container in the refrigerator for a full 24 hours.

Decorating the hard boiled eggs

1. The next day, remove the hard boiled eggs from the blueberry water and carefully peel the shells off.
2. Carefully slice each egg in half lengthwise.
3. Scoop out the egg yolks and place them in a bowl.
4. If necessary, rinse off the egg yolks and place on a paper towel to dry.
5. To the egg yolks, add the avocado, the mayonnaise, lemon juice, and salt and pepper to taste. Mix until well combined.
6. Carefully spoon the avocado mixture into each egg half.
7. Slice the olives in half, and then into thin strips. I got 6 strips from each olive half.
8. Place the olive strips in the center of each egg, making it look like an eye.
9. Serve and enjoy!

Storage Information

If you are serving these at a party, they are good to stay on the table for two hours un-refrigerated.

Store any leftover deviled eggs in an air tight container in the refrigerator for up to 2 days for best taste.

Have leftover deviled eggs? Use them to make curried egg salad!

Halloween Deviled Eggs Recipe

These deviled eggs are perfectly spooky for Halloween – and delicious, too!

5 from 2 votes

Print Pin Rate

Course: Kid Friendly Snacks and Appetizers

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Additional Time: 1 day day

Total Time: 1 day day 20 minutes minutes

Servings: 24 servings

Calories: 90kcal

Author: Jenni – The Gingered Whisk

Ingredients

• 12 eggs
• 3 cups frozen blueberries
• 1 avocado
• ½ cup mayonnaise
• 1 Tablespoon lemon juice
• salt and pepper to taste

Instructions

• Carefully place the eggs in the bottom of a large pan.
• Add the frozen blueberries on top of the eggs and add just enough cold water on top to cover the eggs.
• Place the pan on the stovetop over high heat and bring to a boil.
• When the water starts to boil, remove the pan from the heat, cover with a lid, and allow to sit for 10 minutes.
• Carefully roll the eggs on the counter to crackle the egg shells. You want to be gentle so you have small cracks and you don't loose big chunks of the eggshell.
• Gently place the eggs in a large food storage container with a lid. Transfer the blueberries and as much of the blueberry juice as you can to cover the eggs in the container. You can dump the remaining liquid down the sink. Place the lid on the container and store in the fridge for up to 24 hours.
• The next day, remove the hard boiled eggs from the blueberry water and carefully peel the shells off.
• Carefully slice each egg in half lengthwise.
• Scoop out the egg yolks and place them in a bowl.
• If necessary, rinse off the egg yolks and place on a paper towel to dry.
• To the egg yolks, add the avocado, the mayonnaise, lemon juice, and salt and pepper to taste. Mix until well combined.
• Carefully spoon the avocado mixture into each egg half.
• Slice the olives in half, and then into thin strips. I got 6 strips from each olive half.
• Place the olive strips in the center of each egg, making it look like an eye.
• Serve and enjoy!

Notes

Store these in an air tight conatiner in the refridgerator for up to 2 days.

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 78mg | Fiber: 1g | Sugar: 2g