These Halloween eggs are a great canapé to impress and spook your guests. A modern take on classic devilled eggs, these tend to shock, then disappear quite quickly! Our Halloween eggs can also be made and kept refrigerated for up to three days in advance. We recommend preparing everything and keeping the dyed whites and prepared yolk filling ready for assembly at the last minute before guests arrive. The blueberries leave a blue tie dye effect on the whites of these Halloween eggs, but try grated beetroot, frozen red currants or frozen strawberries for a pink effect – or food colouring for any other colour of the rainbow! Do be careful when cracking the shells, if you whack them too hard they will break through and mar the whites below. A light tap all over against a work surface should suffice.
- 12 large, free-range eggs
- 240g frozen blueberries
- For the filling
- 1 avocado
- 1tsp lemon juice
- black sesame seeds, for decoration
- You will need
- A piping bag fitted with a star nozzle
Place the eggs and blueberries in a large saucepan and cover with cold water. Bring to the boil, then remove from the heat and cover for 10 minutes.
Remove the eggs one at a time and place on a sheet of kitchen towel. Lightly crack the shell all over but don’t peel the shell off. Place the eggs with cracked shells in a large bowl and cover with the blueberry cooking water. Chill in the fridge overnight.
The next day carefully remove the shells, cut each egg in half lengthways and scoop out the yolk. Blitz together the avocado, lemon juice, egg yolk and a pinch of salt so you have a smooth paste. Pipe the mixture into the hollowed out eggs and sprinkle a few black sesame seeds on each one to serve.