AVOCADO DEVILED EGGS
Two perfect foods - deviled eggs and guacamole - come together in this make-ahead party snack.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 deviled eggs
Number Of Ingredients 8
Steps:
- 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, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
- Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.
AVOCADO & CHIPOTLE DEVILED EGGS RECIPE - (4.4/5)
Provided by laurenzembron
Number Of Ingredients 8
Steps:
- Place the eggs in a large saucepan with a tight-fitting lid; cover eggs with cold water. Set the filled saucepan, uncovered, over high heat until the water just begins to boil. As soon as bubbles start to break on the surface of the water, immediately cover and remove from the heat. Let sit off the heat for 15 minutes. Drain the water, shake the saucepan until the eggshells are cracked all around, and cover eggs with cold water. Drain again and peel. Chill peeled eggs in the fridge until cold, about 1 hour. Cut each egg in half lengthwise and scoop out the yolks. Reserve half of the yolks in a bowl; discard remaining yolks or save for another use. Add in the peeled avocado flesh, Greek yogurt, hot sauce, and cumin to the egg yolks. Mash until smooth. Season to taste with salt and pepper. Using a small spoon, scoop the avocado filling into the hollowed out egg whites. Alternately, you can pipe the filling into the egg whites with a plastic sandwich bag (with a corner cut off) fitted with a star tip. Garnish with chopped cilantro leaves and a sprinkling of chipotle chile powder.
AVOCADO DEVILED EGGS
This is a twist on the traditional deviled egg. I usually use 1 or 2 fewer yolks for the filling.
Provided by thehealthyhousewife
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
- Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.2 g, Cholesterol 113.4 mg, Fat 8.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 162.4 mg, Sugar 0.6 g
CHIPOTLE-DEVILED EGGS
Make and share this Chipotle-Deviled Eggs recipe from Food.com.
Provided by True Texas
Categories < 30 Mins
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
- Emeril's Southwest Seasoning:
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
- Combine all ingredients thoroughly.
Nutrition Facts : Calories 51.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 94.3, Sodium 83.4, Carbohydrate 1.4, Sugar 0.5, Protein 2.8
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