Description
These Gothic Deviled Eggs with Avocado Wasabi & Tobiko are a spooky-chic twist on a classic appetizer. Featuring marbled tea-dyed egg whites, a bold wasabi-avocado filling, and a pop of orange tobiko, they’re perfect for Halloween parties, sushi-inspired spreads, or stylish cocktail gatherings.
Ingredients
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6 eggs
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2 black tea bags (or strong brewed black tea)
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1 tbsp soy sauce
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Water to cover
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1/2 ripe avocado
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1 tsp wasabi paste (adjust to taste)
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2 tsp lime juice
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2 tbsp mayonnaise (or Greek yogurt)
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Salt to taste
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2 tbsp orange tobiko (flying fish roe)
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Optional: microgreens or edible flowers for garnish
Instructions
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Marble the Eggs:
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Hard boil eggs (10 minutes). Cool, then gently crack shells without peeling.
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Place eggs in a container with brewed tea, soy sauce, and water to cover.
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Chill for 4 hours or overnight. Peel to reveal marbled effect.
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Prepare the Filling:
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Halve eggs and remove yolks.
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Mash yolks with avocado, wasabi, lime juice, mayo, and salt until smooth.
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Spoon into piping bag fitted with a star tip.
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Assemble the Eggs:
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Pipe the green filling into each marbled egg white.
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Top with a bit of tobiko and garnish with microgreens or edible flowers.
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Keep chilled until ready to serve.
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Notes
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Adjust wasabi to taste—start small and build heat.
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Use food-safe gloves for easier handling of dyed eggs.
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Great make-ahead option: marble eggs and prep filling a day ahead, assemble just before serving.
- Prep Time: 20 minutes
- chill time: 4 hours
- Category: Appetizer
- Method: Boiled, Infused
- Cuisine: Fusion, Sushi-Inspired