Here’s a twist: Avocado Deviled Eggs. I ran across this recipe by Katie Lee and haven’t looked at deviled eggs the same since.
Avocado Deviled Eggs
DESCRIPTION
Recipe courtesy of Katie Lee
INGREDIENTS
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- Grated zest of 1 lemon plus 2 tablespoons lemon juice
- 1 tbsp yellow mustard
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 avocado (diced)
- watercress leaves (or parsley, for garnish)
INSTRUCTIONS
Directions
- 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.
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