Wednesday, August 13, 2014

Green (Avocado) Deviled Eggs

Green (Avocado) Deviled Eggs
(12 servings)


6 large Fresh Eggs
1 large Avocado, ripe
1 tbsp. Fresh Lime Juice
1 tbsp. White Onion, very finely minced
2 cloves Fresh Garlic, very finely minced
1 tbsp. Fresh Cilantro, fine chop
½ tbsp. Ancho Chile Powder (optional) or to taste
as needed Smoked Paprika for dusting finished product


Place eggs in a medium sauce pan and cover with cold water by 1 inch.  With sauce pan on stove, bring to a slow boil over medium-high heat.  Once at a boil lower heat to keep a slow boil and continue for 3 minutes.  Remove pan from heat and let eggs rest in the hot water for 9 minutes.  Carefully drain hot water and add back cold water to pan along with some ice cubes and let sit for 12 minutes.  Drain water, get one egg, crack shell and remove under slow running cold water.  Repeat process with each egg.  Now cut each egg in half lengthwise and remove yolks to a nylon strainer over a medium sized bowl.  Push yolks through strainer into bowl.  Pit and peel avocado and scoop into bowl with eggs.  Then mash with a fork.  Next add the lime juice, onion, garlic, cilantro and chile powder (if using) and combine well.  You can now pipe the mixture into the eggs or spoon it in.  Dust each egg with the smoked paprika and chill until time to serve.

Note:               Some changes you might make if needed include onion powder to the real onion, different chile powders for both in mixture and/or for dusting eggs.  Use your imagination.

Ideas for Future Efforts

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