Deviled Avocado Eggs

Question: What is Easter without deviled eggs? Answer: Better, if you serve deviled avocado eggs! Avocado is a healthy fat. You can use it to substitute some of all of the mayonnaise usually used in deviled egg recipes. If you’re an avocado lover, you have to try it! For something new and to kick things up a bit, cut the eggs so that they stand vertically instead of horizontally.

Deviled Avocado Eggs

51

Yield: Makes 6 deviled avocado eggs

Deviled Avocado Eggs

A recipe for gluten free deviled avocado eggs with prosciutto, garnished with green onion. Instead of cutting them horizontally, they're cut vertically!

Ingredients:

  • 6 large eggs
  • 1 large avocado
  • 1 1/2 teaspoons fresh lime juice (or white distilled vinegar)
  • 2 1/2 Tablespoons gluten free mayonnaise (Best Foods, Hellmann's, or Vegenaise)*
  • 1/2 teaspoon minced, fresh, flat leaf parsley
  • 1/8 teaspoon ground mustard
  • Salt and ground black pepper, to taste
  • Gluten free cold cuts or fish (optional)

Instructions:

    To Boil the Eggs:
  1. Add the eggs to a large saucepan and cover with at least 3 inches of water. (Provide them with plenty of room to rock around once the water boils.) Once the water boils, lower the heat to medium-low and allow to simmer for 12 minutes. Drain the water from the saucepan, crack each egg slightly (allowing water to get under the shell), and return back to the saucepan. Cover and surround the eggs with ice and cover with water. Allow the eggs to rest in the ice bath for about 5 - 10 minutes. Peel the eggs under cold running water.
  2. To Peel the Avocados:
  3. Slice the avocados in half. To remove the pit, you can either stab the pit with a long sharp knife and shake it off into the trash; or you can use the sharp edge of a knife and push it out of the avocado, and into the trash. Using a serving tablespoon, scoop the meat out of the peel in one long scoop. The avocado half will then be able to be removed in one whole piece. However, in this case, if you mess up, that's okay. You're going to smash it up anyway.
  4. To Prepare the Eggs:
  5. Cut the top fourth of the boiled eggs off, in this case, horizontally, reserving the tops to use as a lid. Remove the yolks and set them aside. If making vertical eggs, slice a tiny bit off of the bottom (wide portion) of the egg so that it will stand up. If making horizontal eggs, slice a little off of one of the sides.
  6. To Make the Filling:
  7. Combine all remaining ingredients and blend either using a handheld immersion blender or food processor. Alternatively, you can add the egg yolk and avocado to a medium-size bowl and mash using the back of a fork until combined. Then add the lime juice, mayonnaise, parsley, ground mustard, and combine until creamy. Season the filing with salt and pepper, to taste.
  8. Pipe the filling into the hallowed egg whites and top with a small piece of rolled gluten free cold cuts such as ham or prosciutto. Top with the egg white lid and garnish with sliced green onion.

Tips

*If you're allergic to citrus (e.g., lemon juice), use additional avocado instead of mayonnaise. Alternatively, you can make your own mayonnaise using vinegar instead of lemon juice.

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