Spooky Halloween Deviled Eggs with a Colorful Twist

These Halloween Deviled Eggs, also known as Swamp Eggs, combine fresh herbs with vibrant blueberry dye for a visually striking appetizer perfect for Halloween gatherings.

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Course: Appetizers

Cuisine: American

Keyword: appetizers, Deviled Eggs, Festive Food, Halloween Deviled Eggs, Halloween Party, spooky treats

Prep Time: 30

Cook Time: 15

Dyeing Time: 1

Total Time: 1 45

Servings: eggs

Calories: 80kcal

Equipment

Pot
medium bowl
Mixing bowl

Ingredients

For the Eggs

12 large eggs Ensure they're fresh for optimal flavor.

For the Blueberry Dye

1 ½ cups frozen blueberries Thaw before use.
1 ½ cups hot water Helps extract more pigment.
3 tablespoons distilled white vinegar Sets the dye for a lasting hue.

For the Filling

12 large egg yolks From dye-soaked hard-boiled eggs.
9 tablespoons mayo Adds creaminess.
2 tablespoons liquid chlorophyll Provides a green twist.
¼ teaspoon salt Enhances flavors.
¼ teaspoon black pepper Adds depth.
3 tablespoons minced fresh dill Brings a refreshing flavor.
2 tablespoons minced fresh chives Adds a mild onion flavor.
1 large clove garlic, crushed Infuses with a zesty kick.

For Garnish

½ tablespoon poppy seeds For a festive look.

Instructions

Step-by-Step Instructions

Begin by placing the 12 large eggs in a pot, covering them with enough water to submerge completely. Bring to a boil, then cover and remove from heat. Let sit for 12-15 minutes, then cool in an ice bath for 10 minutes before peeling.
In a medium bowl, combine thawed blueberries, 1 ½ cups of hot water, and 3 tablespoons of distilled white vinegar. Stir gently to mash blueberries slightly, creating a rich purple dye.
Once the eggs are peeled, submerge them in the blueberry dye mixture, ensuring they are fully immersed. Soak for at least an hour, or refrigerate overnight for a deeper color.
Gently crack the dyed egg shells without peeling them off completely to create a veiny appearance.
In a separate mixing bowl, combine egg yolks, mayo, liquid chlorophyll, salt, black pepper, dill, chives, and crushed garlic. Mix until smooth and creamy.
Carefully peel away the cracked shells from the dyed egg whites, then fill each half with the vibrant green filling.
Sprinkle the filled eggs with poppy seeds and arrange them on a platter to serve.

Notes

Use fresh eggs and an ice bath to prevent green rings around yolks. Longer dyeing time yields a richer color. Ensure utensils are clean for a smooth filling.

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