Halloween eggs recipe

These Halloween eggs are a great canapé that takes just 10 minutes to cook.

One of our incredible Halloween food ideas, these eggs are a take on the devilled eggs, with a spooky, spider web effect on the outside. They look amazing. We've used blueberries to create the tie-dye effect. However, if you prefer you could try another natural food colouring like beetroot for purple lines, or frozen red currants, or frozen strawberries for a reddish or pinkish effect. This recipe makes 24 canapés - each one half an egg filled with a squeeze of avocado purée.

Ingredients

• 12 large, free-range eggs
• 240g frozen blueberries

For the filling:

• 1 avocado
• 1 tsp lemon juice
• black sesame seeds, for decoration

Method

1. 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.
2. 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.
3. 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 mark the whites below. A light tap all over against a work surface should suffice.

Should I keep eggs in the fridge?

There is a lot of debate about the right way to store eggs. According to British Lion eggs, the most important thing is for them to be kept at a constant cool temperature, with as few fluctuations as possible. While a larder might be idea for this, the easiest place to achieve constant temperature is in the fridge. 

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