AVOCADO DEVILED EGGS
Provided by Katie Lee Biegel
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 8
Steps:
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
- When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.
- To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.
AVOCADO DEVILED EGGS
Two perfect foods - deviled eggs and guacamole - come together in this make-ahead party snack.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 deviled eggs
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
- Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
- Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.
AVOCADO DEVILED EGGS
This is a twist on the traditional deviled egg. I usually use 1 or 2 fewer yolks for the filling.
Provided by thehealthyhousewife
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
- Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.2 g, Cholesterol 113.4 mg, Fat 8.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 162.4 mg, Sugar 0.6 g
AVOCADO DEVILED EGGS
These are awesome! Very different from the typical mayo/mustard/onion deviled eggs. Great for summer parties, since there is no mayonnaise called for. Everyone has asked me for this recipe! By the way, this is the first recipe that I have posted, so go easy on me. Recipe courtesy of Penzey's Spices. Enjoy!
Provided by barbie66
Categories Southwestern U.S.
Time 50m
Yield 20 Deviled Eggs, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Boil the eggs.
- While the eggs are cooking, make guacamole.
- Mix water, cumin, & garlic in medium bowl.
- Halve avocados, remove pits & skin; cut into thirds (discard any brown spots); add to bowl.
- Add onion, tomato, lime juice & salt.
- Mash with a hand potato masher, stir to blend.
- Add hot pepper as desired.
- Cover with plastic wrap patted onto the surface of guacamole.
- Peel eggs, cut in half, discard yolks (or save for another use).
- Stir the cubed prosciutto into the guacamole and fill the eggs.
- Sprinkle fresh minced cilantro on top and serve.
- Enjoy.
Nutrition Facts : Calories 185.4, Fat 14.1, SaturatedFat 3.1, Cholesterol 265, Sodium 378.2, Carbohydrate 6.7, Fiber 3.9, Sugar 1.6, Protein 9.3
AVOCADO DEVILED EGGS
Make and share this Avocado Deviled Eggs recipe from Food.com.
Provided by Annisette
Categories < 30 Mins
Time 25m
Yield 24 deviled eggs
Number Of Ingredients 9
Steps:
- Hard boil the eggs. Cool. Remove shells. Set aside.
- Steam the onion and celery until tender. Place in food processor (or blender) and puree.
- Slice eggs in half and carefully remove the yolks. Set aside the whites to be filled later.
- Place egg yolks in a bowl and mash them with the back of a fork. Add onion/celery puree, mayonaisse, mustard, salt, pepper, and avocado. Mix well.
- Fill egg whites with the avocado mixture (a pastry bag works well). Sprinkle with paprika, if desired.
Nutrition Facts : Calories 73.7, Fat 5.6, SaturatedFat 1.2, Cholesterol 107, Sodium 129.7, Carbohydrate 2.6, Fiber 0.8, Sugar 0.7, Protein 3.5
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