Sunday, January 13, 2013

Avocado and Cilantro Deviled Eggs

I love avocados, cilantro and deviled eggs, so I knew I would enjoy this recipe.  It's healthier than regular deviled eggs because there is no mayonnaise. 

6 hard-boiled eggs, peeled
1 ripe avocado
1/2 tsp lime juice
1 TBS finely minced red onion (I omitted)
1 TBS finely chopped cilantro
A few dashes of Tabasco sauce (I added more than just a few!)
A few grinds of pepper
1/2 tsp kosher salt

Cut eggs in half lengthwise.  Carefully scoop out the yolks and put into a medium bowl.  Put egg halves on to a platter and put into the fridge.

With a fork, crumble up the egg yolks.  Or, for a smoother filling, press yolks through a fine sieve.  Cut avocado in half and remove the pit.  Scoop out the avocado flesh and add it to the egg yolks.  With a spoon, mix well, until the yolks and avocado are creamy.  Add lime juice and mix well.  Add red onion, cilantro, Tabasco, pepper and salt.  Mix well to combine.

Remove egg halves from the fridge.  Using a small cookie scoop or a piping bag, fill the avocado yolk mixture into the egg halves.  Garnish with a single cilantro leaf.  Serve immediately, or before the avocado turns brown.

I placed my avocados in the fridge in a covered container.  I first sprinkled them with lime juice and placed the avocado pit in the container as well.  My avocado eggs did not turn brown.



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