I’ve never made deviled eggs before, and I have to say, these are the best damn deviled eggs I’ve ever had in my life. Adding avocado into the mix adds a delightful flavor, and gives you a little extra avocado and yolk mix to spread on sandwiches. So delicious!
This recipes makes 12 deviled eggs.
What you will need:
a food processor
a couple of slices of red onion and a few slivers to garnish
1 small garlic clove
1/8 c mayonnaise
1 tsp mustard powder
fresh dill, to taste (leave some for garnish)
juice of 1/2 a lemon
salt, to taste
First, gently add eggs to pot and cover with water. Bring the water to a boil, cover with a lid and remove from heat. Let sit for 12-15 minutes. Drain and move eggs to a bowl filled with ice cold water. This well help separate the egg from its shell and make it easier to peel. Once they’ve cooled, peel the eggs and run under cool water to make sure all the pieces of the shell are removed. With a sharp knife, gently cut the eggs length wise and remove the yolk. Place the yolk and all other ingredients, aside from your garnishes, in the food processor and blend until creamy. Scoop mixture into a plastic bag with the tip cut off and squeeze into the egg white halves. Garnish with dill and onion.
Most likely, you will have left over avocado and egg yolk mix, and that’s fine. It makes a perfect spread for sandwiches. Just slice some fresh cucumber and tomato, add some fresh basil, and you have a full meal.
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