deviled eggs with avocado

Deviled eggs are simple yet elegant starters and can be added to any type of appetizer platter without much trouble. They just play well with the other kids. They are also easy to make. Especially, if you boil and refrigerate the eggs overnight.

Deviled eggs, also known as stuffed eggs, curried eggs, angel eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder. Of course, there is always room for improvisation. And, that’s exactly what I did last time with my deviled eggs. I added avocado to the mixture!

And now for the recipe..

Deviled Eggs with Avocado

Ingredients:
6 large free range eggs
1 small avocado (ripe)
Salt and pepper to taste
1 tablespoon fresh chives, snipped

Directions:

• Place the eggs in a saucepan and fill with enough cool water to cover the eggs by 3 to 5cm (an inch or two). Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes.
• To peel the eggs, tap the eggs gently against the counter to crack the shell in a few places, then submerge in ice water for at least 1 minute. Then, peel the eggs.
• Place the peeled eggs on a large, flat plate and slice the eggs down their length, from tip to bottom. Remove the yolks by gently squeezing the eggs to separate the yolks from the whites. Then, use your fingers to remove the yolks. Transfer all the yolks to a mixing bowl.
• Arrange the empty whites on a platter, cut-side up.
• Place the avocado on cutting board. Insert knife into stem end; slice into halves lengthwise to the pit, turning avocado while slicing. Remove knife blade; twist both halves to pull apart. Scoop out the inside of the avocado halves and add it to the egg yolks.
• Mash the yolks and avocado with a fork until they are completely smooth. Season with salt and pepper.
• Transfer the filling to a plastic bag or piping bag. If you don’t have a real piping bag, you could use a zip lock bag instead. Here’s how you do it: Just scoop the filling into the zip lock bag, squeeze the filling into a corner and snip off that corner. Then squeeze the filling into the egg whites. If you have a piping bag, just pipe the filling into the cup of each egg white and around. Alternatively, scoop the filling into the egg whites with a spoon.
• Sprinkle with fresh chives over the top of each egg before serving. That’s it! Enjoy!