Halloween Treats: 'Poison' Apples, 'Deviled' Eggs, & 'Syringe' Champagne

Our friend Daisi Owens joined News On 6 at 4 in the Air Comfort Solutions Kitchen to show us how to make some spooky treats for Halloween. See more from Daisi HERE

"Poison" Apples:

30 oz cold water

2 tablespoons lemon juice

purple food coloring

2 Granny Smith apples, sliced

In a large bowl, combine water, butterfly pea powder, lemon juice and combine. Add the sliced apple and ice. Cover and refrigerate for at least 2 hours, mixing every 30 minutes or so, or leave overnight.

Serve with your favorite caramel dip.

"Deviled" Eggs:

6 eggs, hard-boiled

purple gel food dye

2 tablespoons mayonnaise

1 scant tablespoon of yellow mustard

1 teaspoon Worcestershire sauce

Green gel food dye

salt & pepper, to taste

Paprika and chia seeds to garnish

Place hard-boiled eggs in a ziplock sack.

Crack the shells by tapping them with a spoon or crunching on the countertop. Put a few drops of purple gel dye in the bag and roll it around to coat all of the eggs. Let sit overnight in the refrigerator. Remove eggs from the refrigerator, peel them carefully, and cut eggs in half lengthwise.

Scoop out the egg yolks and transfer them to a bowl.

Set the whites aside.

Mash the yolks with the mayonnaise, green food coloring, mustard, salt & pepper. Place the yolk mixture into the egg whites.

Syringe Champagne

champagne (or apple cider)

pomegranate or cranberry juice syringes

Fill each glass with champagne (or apple cider). Fill syringes with the juice of your choice. Place the syringe in the champagne for serving!