avocado deviled eggs
Coffee hour at church is more than just a place to grab a cup of coffee. It is where the church family meets to discuss any upcoming events, possible volunteer opportunities and there is a booth selling fair trade items. All proceeds benefit the ELCA Youth Group. The sponsor of the weekly coffee hour is a member of the congregation and they can choose whatever snack or refreshment they would like to share. The most common dish is a platter of deviled eggs. No fuss, just a classic creamy yolk mixture spooned into a hollow egg white. So simple yet perfect. No matter where I am, the moment I see a deviled egg it reminds me of the warmth my church family welcomed me into their place of worship more than five years ago. This recipe is a version of that iconic dish. I replace the dairy element, usually sour cream or mayo, with a creamy avocado.
Avocado deviled eggs
Prep time: 30 minutes | Total time: 40 minutes
Yields: 24 deviled eggs
Ingredients:
12 large eggs
1 ripe medium avocado, pitted, peeled and mashed
1 tablespoon chipotle hot sauce, such as Tabasco or Cholula
1 tablespoon mustard, feel free to use dijon, whole grain or yellow
Juice of 1 lime, about 1 tablespoon
1 teaspoon chopped fresh cilantro, plus 24 small leaves, for serving
1/2 teaspoon onion powder
Kosher salt
Sweet paprika for garnish
Special equipment:
food processor or potato masher
1 quart size zip top bag
Instructions:
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, hot sauce, mustard, lime juice, chopped cilantro, onion powder and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
Transfer the mixture to a zip top bag and cut a small corner from one side. Pipe the yolk mixture into the cavities of the whites. Sprinkle each egg lightly with sweet paprika and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 4 hours.
Cook’s Note
Boiling an egg can be tricky. The window of a soft boiled egg to a green yolk that stinks like a toot is pretty small. Here’s a great tip to finding your perfect egg!
Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and a splash of distilled vinegar to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness. Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling. Eggcellent job!
3 minutes for SOFT boiled; perfect with toast points
6 minutes for MEDIUM boiled; perfect for a salad
12 minutes for HARD boiled; perfect for deviled eggs