Have you never made devilish eggs before?

Devilish Halloween Wasabi Eggs

On Halloween, the ghosts are divided: Some people have nothing to do with the American horror festival, which is celebrated every year on October 31st. Others look forward to carved pumpkins, fake blood and ghostly costumes.

I love halloween With all the trimmings ... plastic bugs, artificial cobwebs, silly Frankenstein costumes? Always bring it to me. So it's no wonder that this enthusiasm is also noticeable in the kitchen. If you have just as much fun on Halloween, you are welcome to try out these eerily beautiful bites. Stuffed eggs sound dusty at first - but first of all, thanks to wasabi and pureed avocado, these specimens are delicious as hell. And secondly, the dark marbling makes them look great on the Halloween buffet.

The devilish eggs owe their marbling to a completely natural coloring agent - blueberry juice. If you can no longer get hold of the fresh berries, frozen goods will do the same. Or you can just use another natural coloring agent, such as pureed spinach or cherry juice.

The blueberries are boiled in a little water and then pureed. I tapped the shell of the boiled eggs all around with a spoon so that it forms fine cracks but does not break off. Then simply soak the eggs in blueberry juice for a few hours (preferably overnight in the refrigerator), carefully loosen the shell and Tadaaa - the creepy effect is done.

The filling is quick and easy: cut your marbled eggs in half and scoop out the yolks. Egg yolks, avocado, lemon juice, salt, pepper and wasabi are finely pureed with the hand blender. Use the wasabi sparingly at first, because the Japanese horseradish will bring tears to your eyes. Then put the mixture in a piping bag and use it to fill the egg halves.

Another little trick for those who don't have a piping bag at home: Pour the mixture into a freezer bag, cut off a small corner and squeeze the mixture out with controlled pressure. The filled eggs with a pinch of dark spider brood ... - uh, I sprinkle my of course with dark sesame seeds and the Halloween starter is ready.


Preparation steps

Heat water in a saucepan and boil eggs hard for 5 minutes.
Boil the blueberries and approx. 100 ml of water in a saucepan for about 2-3 minutes. Then puree finely with a hand blender.
Tap the shell of the boiled eggs all around with the back of a spoon so that small and large cracks form. Be careful not to let the peel come off completely. Then place the eggs in the pureed blueberry juice and fill up with water until they are almost completely covered. Let rest for at least 4 hours (preferably overnight in the refrigerator).
Carefully peel and halve the eggs. Spoon out the egg yolks and purée finely in a bowl with avocado, lemon juice, wasabi, salt and pepper.
Put the mixture in a piping bag and fill the hollowed out egg halves with gentle pressure. Sprinkle filled eggs with sesame seeds and serve.

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