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Monday, May 4, 2015

Avocado Deviled Eggs

Hello again!

This time we've got a collaborative effort on the inspiration and execution of this recipe. The BF and I have been keeping a list of things to make and trying to get one crossed off now and again between everything else. So this last time we made Avocado Deviled Eggs. I love deviled eggs, and so does the BF, though we have our differences (I am not a pickle juice fan), and we both love avocado, so it seemed like a no-brainer. Also, healthier! Let's go!

Here's the arsenal- simple, and tweak according to your tastes!!
Here's the filling in my mini food processor.- for more eggs you'll need a bigger one, a mixer, or do batches! But the mini one sure is cute!
Alright, here are the eggs almost done- filling and whites, just waiting!

Avocado Deviled Eggs
-6 eggs, hard-boiled
-1 avocado
-1 1/2 tablespoons mayonnaise
-2 teaspoons good mustard
-optional: lime juice, pickle juice, other spices, etc.- make it how you like it!)
Peel your hard-boiled eggs, cut in half lengthwise, and separate the yolks.
To the yolks add your avocado, mayo, mustard, salt and pepper to taste, and anything else you’re putting in the filling.
Use a masher, blender, or food processor to make your filling mostly smooth.
Pipe or spoon (both techniques are in the pictures- to pipe, put your filling in a ziplock and snip the corner, or use a pastry bag) your filling into the waiting egg whites, sprinkle with paprika, and you’re done! Enjoy!

You can either spoon or pipe the filling into the whites- my eggs had no lime juice or any acid, and I spooned them, while the piped ones are by the BF and are a little more zesty- make it your own!

Savor it!
love, rue

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