Halloween eggs recipe

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  • Vegetarian
makes: 24
Prep: 20 min
Cooking: 10 min

Nutrition per portion

Calories 62 kCal 3%
Fat 4.5g 6%
  -  Saturates 1.5g 8%
Carbohydrates 1g 3%
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  • These Halloween eggs are a great canapé that’s dressed to impress and spook your guests. 

    One of our incredible Halloween food ideas, these eggs are a take on the devilled egg and are equally as delicious as the classic food. They tend to shock anyone who’s offered a bite but then disappear quickly from the table and into curious mouths. So how do you create that tie dye effect? We’ve used blueberries for colour and a natural food colouring on the whites of these Halloween eggs but you could also try grated beetroot, frozen red currants or frozen strawberries for a pinkish effect.



    • 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.

    Top tips for making Halloween eggs:

    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.

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