Add some spookiness to your party spread with these naturally green and creamy Avocado and Wasabi Halloween Deviled Eggs, with NO artificial food coloring.


  • 4 eggs
  • 1 cup frozen blueberries
  • 1/2 large avocado, seeded and peeled
  • 1 tsp wasabi paste
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/2 tsp black sesame seeds


  1. Place in eggs and blueberries in a small pot.
  2. Cover eggs with water, cover pot and bring to boil over high heat.
  3. Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the blueberry water for 10 more minutes.
  4. Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon.
  5. 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.
  6. Peel the eggs and cut in half lengthwise.
  7. Scoop out the yolks and place in a bowl.
  8. Add avocado, wasabi, lemon juice and salt to the egg yolks and mash together until smooth.
  9. 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.
  10. Chill until ready to serve.
  11. Prior to serving, garnish eggs with sesame seeds.