Deviled Eggs with California Avocado

Deviled Eggs with California Avocado Recipe - A Classic American Dish

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 24

Introduction

Deviled eggs are a classic appetizer that never goes out of style. This recipe puts a California twist on the traditional dish by incorporating creamy avocado for a unique and delicious flavor.

History

Deviled eggs have been a popular dish for centuries, with variations found in many different cultures around the world. The term "deviled" refers to the spicy or zesty flavor typically added to the egg yolks, which are then filled back into the egg whites.

Ingredients

12 eggs
0.5 cup mayonnaise
4 tsp prepared mustard
0.5 tsp salt
0.25 tsp pepper
0.5 medium onion, finely diced
1 stalk celery, finely diced
1 large California Haas avocado

How to prepare

Hard boil the eggs and let them cool. Remove the shells, slice the eggs in half, and remove the yolks. Set aside the egg whites to be filled.
Steam the onions and celery until they are tender. Place the steamed onions and celery into a food processor (or blender) and puree them. Add the yolks, mayo, mustard, salt, pepper, and avocado, and blend everything well.
Fill the egg whites with the mixture and sprinkle with paprika, if desired.

Variations

Add a dash of hot sauce or cayenne pepper for a spicy kick.
Mix in chopped herbs like parsley, dill, or chives for added flavor.
Top with crispy bacon bits or diced tomatoes for extra texture and taste.

Cooking Tips & Tricks

Be sure to steam the onions and celery before blending them with the other ingredients to ensure a smooth and creamy texture.

- Use a piping bag or a plastic bag with the corner cut off to easily fill the egg whites with the avocado mixture.

- For a decorative touch, sprinkle the filled eggs with paprika or chopped fresh herbs before serving.

Serving Suggestions

Serve these deviled eggs as a tasty appetizer at your next gathering or picnic. They also make a great addition to brunch or as a light lunch option.

Cooking Techniques

Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes before transferring them to an ice bath to cool.

- Steam the onions and celery by placing them in a steamer basket over boiling water for 5-7 minutes, or until tender.

Ingredient Substitutions

Use Greek yogurt or sour cream instead of mayonnaise for a lighter option.

- Swap out the prepared mustard for Dijon mustard or whole grain mustard for a different flavor profile.

Make Ahead Tips

Prepare the avocado mixture ahead of time and store it in an airtight container in the refrigerator. Fill the egg whites just before serving to keep them fresh and prevent sogginess.

Presentation Ideas

Arrange the deviled eggs on a platter and garnish with fresh herbs, sliced avocado, or a sprinkle of paprika for a colorful and appetizing display.

Pairing Recommendations

Serve these deviled eggs with California avocado alongside a crisp green salad, fresh fruit, or a selection of cheeses and crackers for a well-rounded appetizer spread.

Storage and Reheating Instructions

Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. To reheat, let them come to room temperature or enjoy them cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of deviled eggs with California avocado contains approximately 150 calories.

Carbohydrates

Each serving of deviled eggs with California avocado contains approximately 2 grams of carbohydrates.

Fats

The avocado in this recipe adds healthy fats, with each serving containing approximately 10 grams of fat.

Proteins

Each serving of deviled eggs with California avocado provides approximately 6 grams of protein.

Vitamins and minerals

Avocados are a great source of vitamins C, E, K, and B-6, as well as folate and potassium. This recipe also provides essential minerals like calcium and iron.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Deviled eggs with California avocado are a nutritious and delicious appetizer option, providing a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Deviled eggs with California avocado are a tasty and nutritious twist on a classic appetizer. With creamy avocado, zesty mustard, and a hint of spice, these eggs are sure to be a hit at your next gathering. Enjoy them as a light snack, appetizer, or part of a larger meal for a delicious and satisfying dish.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Deviled Eggs with California Avocado. It was a warm summer day, and I had been invited to a potluck gathering at my friend's house. As I was brainstorming what to bring, I stumbled upon this unique recipe in an old family cookbook that had been passed down to me from my grandmother.

The combination of creamy avocado and tangy deviled eggs intrigued me, and I knew I had to give it a try. I gathered all the ingredients I would need - eggs, mayonnaise, mustard, vinegar, salt, pepper, and of course, a ripe California avocado. I had never cooked with avocado before, but I was excited to experiment and see how it would elevate the classic deviled egg.

I started by hard-boiling the eggs, a skill I had perfected over the years. As the eggs cooked, I carefully peeled and diced the avocado, making sure to remove any brown spots. The vibrant green color of the avocado flesh contrasted beautifully with the white of the egg yolks, and I knew this dish would not only taste delicious but also look stunning on the potluck table.

Once the eggs were cooked and cooled, I halved them lengthwise and carefully scooped out the yolks into a mixing bowl. I mashed the yolks with a fork until they were smooth and creamy, then added in the diced avocado, mayonnaise, mustard, vinegar, salt, and pepper. I gave everything a good stir, making sure all the ingredients were well combined.

Tasting the mixture, I was immediately struck by the rich, creamy texture of the avocado and the zesty kick from the mustard and vinegar. It was a flavor combination unlike anything I had ever tasted before, and I knew I had stumbled upon something truly special.

I carefully spooned the avocado and egg yolk mixture back into the egg white halves, making sure to create a smooth and even filling. I garnished each deviled egg with a sprinkle of paprika for a pop of color and flavor, then covered the tray with plastic wrap and placed it in the refrigerator to chill.

As I drove to my friend's house for the potluck, I couldn't help but feel a sense of pride in my creation. I knew that this dish would be a hit with the other guests, and I couldn't wait to see their reactions when they tried my Deviled Eggs with California Avocado.

When I arrived at the party, the deviled eggs were the first thing to disappear from the table. The guests raved about the unique flavor combination of creamy avocado and tangy deviled eggs, and many asked me for the recipe. I smiled and shared the story of how I had discovered this dish in my old family cookbook, and how it had quickly become one of my favorite recipes to make.

As the party wound down and the guests said their goodbyes, I couldn't help but feel a sense of satisfaction. Cooking has always been a passion of mine, and I love nothing more than sharing my creations with others. The recipe for Deviled Eggs with California Avocado had quickly become a new favorite in my repertoire, and I knew that it would be a dish that I would continue to make for years to come.