Greek Deviled Egg Stuffed Avocados Recipes

AVOCADO DEVILED EGGS

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.

GREEK DEVILED EGG-STUFFED AVOCADOS

Steps:

• Combine eggs, hummus, dill, lemon juice and 1/4 cup cheese.
• Spoon over cut sides of avocados; drizzle with dressing.
• Top with remaining cheese.

AVOCADO DEVILED EGGS

Steps:

• 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.

AVOCADO AND BACON-STUFFED EGGS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
• Mash avocado in a large bowl with a fork. Mix in bacon, yolks from the hard-boiled eggs, mayonnaise, mustard, and lime juice.
• Spoon avocado mixture into the egg whites. Garnish eggs with red pepper flakes. Chill until ready to serve.

GREEK DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in cheese, yogurt, mayonnaise, chopped tomato, chopped olives, salt and pepper. Spoon or pipe into egg whites. If desired, top with olive halves and tomato strips. Refrigerate, covered, until serving.

AVOCADO DEVILED EGGS

Steps:

• In a pot of boiling water add eggs. Simmer for 10 minutes and then transfer to an ice water bath to cool completely.
• Peel and cut eggs in half lengthwise. Scoop out the cooked yolk and process in the food processor with the avocado, lemon juice, jalapeño, cilantro, garlic powder, salt, pepper and water.
• Fill the whites with the deviled egg mixture. Finish with chopped chives, paprika and salt.

SLIM GREEK DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, feta, oregano, lemon zest, lemon juice, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with olives. Chill until serving.

FETA STUFFED AVOCADOS

Steps:

• Combine feta, red pepper, green onion, olives, oregano, olive oil and vinegar, stir well, and set aside. (this can be made ahead, covered and refrigerated until about an hour before serving).
• Just before serving, cut the avocados in half lengthwise, remove the pit and discard.
• Brush the surface of the pulp with lemon juice, fill the cavities with the stuffing mix and serve immediately!

GREEK COUSCOUS SALAD STUFFED AVOCADOS

Steps:

• Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
• Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
• Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
• Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.

DEVILED EGG STUFFED AVOCADOS!

Steps:

• Place the eggs in a small saucepan and cover with cold water. Bring water to a boil and reduce heat to low. Simmer for 12 minutes. Drain and run under cold water to stop the cooking.
• Peel the eggs and put them in a medium bowl. Add the relish, mayonnaise, chipotle, celery, cilantro, and salt and pepper to taste. Mash together with a fork until the mix is pretty uniform. Stuff 1/4 of the mixture into the center of each avocado half and set aside.
• If you want to make tortilla chips:.
• In a large saute pan, heat the olive oil until hot but not smoking. Put a tortilla in the pan and fry, turning once, until just crisp and lightly browned, 1-2 minute. Remove to paper towels to drain and repeat with remaining tortillas. Break the tortillas into chips.
• If you want to make slaw:.
• In a large bowl, combine all the slaw ingredients and mix well. Place the slaw on individual serving plates and top with the stuffed avocado halves. Serve, passing the tortilla chips separately. Enjoy!