Avocado Deviled Egg
Large Eggs – 6
Ripe Avocados – 2
Lime (Or Lemon) Juice – 1 tbsp
Salt – ½ tsp
Sour Cream Or Aioli – 1 tbsp
Chopped Cilantro (Plus A Several Leaves For Garnish) – 1 tbsp
Minced Serrano – 1 or Jalapeño Chile Pepper – ½
(Include The Seeds For More Heat, Leave Them Out For Less)
Chopped Chives or Green Onion – 1 tbsp
- Hard boil the eggs: The easiest way to make hard-boiled eggs that are easy to peel for deviled eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don’t have a steamer basket, that’s ok.) Bring the water to a boil, gently place 6 eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool.
- Prep the eggs: Once they’ve cooled, carefully peel the hard-boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
- Make the filling: Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl.
- Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper, and chives.
- Fill the egg halves: Scoop a generous spoonful of the avocado mixture into each well of the hard-boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.
- To garnish finely grate some egg yolk on top and add a spring of coriander/ cilantro.