Another recipe I shared with friends at the Fit Club games on Sunday was these deviled eggs! They were well received by all, and I even had strangers asking to try them! I’m not usually a big fan of deviled eggs (mayo and mustard aren’t my favorite) even though they are a staple appetizer at many family gatherings. These eggs, however, are something I will make again and again! Instead of the traditional mayo and mustard base for the filling, these eggs have avocado. Yum! I won’t say this recipe is quick, because cooking, cracking and peeling the eggs does take some effort and patience, but making the filling is very simple if you have a food processor. These eggs are also inexpensive and require only a few ingredients.
I have heard of about a thousand “best” ways to hardboil eggs and get them to turn out “perfectly.” I am definitely not claiming this is the best way, but I do like how they turn out when I make them the following way: Place eggs in medium saucepan and cover with cold water to just above the eggs. Place on stove over high heat and bring to a boil. Once the water is boiling hard, cook for 3 minutes. Then remove pot from heat, cover, and let sit for 10 minutes to continue cooking. After 10 minutes, drain the hot water from the pot and replace with cold water, and let the eggs sit in the cold water for about 5 minutes. Then refrigerate the eggs to peel later, or peel immediately. I can’t say I’ve figured out a great way to peel the eggs perfectly, but this method of cooking does provide good results in terms of the “doneness” of the yolk. The yolks will be a nice bold shade of yellow and not chalky at all. And they never have that grey/green tint to them.
The original recipes called for 6 eggs, 1 avocado, and ¼ cup of cilantro, but I adjusted the ratios for this recipe. I wanted to use 9 eggs because 18 halves fit in my deviled egg carrier!
Green Deviled Eggs
Originally from Mastering the Art of Paleo Cooking
9 hard-boiled eggs
1 ½ avocados
½ c cilantro (I estimated here- just use a “good amount”)
Salt, pepper, cayenne to taste
Hard boil eggs, cut in half and remove yolks. In food processor, pulse cilantro until finely chopped. Add egg yolks, avocado, salt, pepper, and cayenne. Process until uniformly smooth and creamy. Scoop filling into eggs as desired. (I used a Ziploc bag with a corner cut off and a star decorating tip inserted in the corner to make a pretty “swirl.” You could use an actual pastry bag to pipe in the filling, or to make it even easier, just scoop the filling in with a spoon!) Refrigerate. These are best if served the day you make them.