I love avocados and my partner in crime loves deviled eggs. I figured, why not combine the two? Of course a quick internet search for ideas revealed that I was not the first person to discover this yummy variation.
This news made me even more determined to try it out. finding avocados on special at the grocery sped my plan along. Making them was simple enough – I just did as I always do when making deviled eggs, adding the avocado and extra spices along the way.Below is my recipe, although I shaved off some time by dealing with the avocados while the eggs were boiling, and peeling those lovely eggs while they were still warm. The peels came right off to reveal lovely pearls of cooked albumen.
1 dozen large eggs, boiled and peeled
2 medium ripe avocados
1/4 cup mayonnaise
1Tbsp ground cumin
1Tbsp garlic powder
1Tbsp lemon juice OR the juice of 1 fresh lime
1Tbsp dried parsley OR finely chopped cilantro leaf
2Tbsp salsa (heat to taste)
1/2tsp salt (or to taste)
Extras: cilantro leaf, sliced jalapenos, petite capers, extra salsa, and/or diced chives may be used as a garnish
Slice each egg in half lengthwise. Pop out the yolks and mash them with a fork. Add the avocado to the egg yolks and mash with fork. Mix in mayo, cumin, garlic, salt, parsley and lemon juice.
Fill each of the egg halves with the avocado/yolk mixture either with a spoon, or for a prettier look with a pastry bag and large star tip.
Garnish as preferred.
As these photos show, I didn’t bother with a garnish this time. I wanted my audience to be able to give me feedback on the flavor of the filling without any distractions.