Avocado Devilled Eggs

Avocado Devilled Eggs
By: Tamara Saslove, P.H.Ec. of theculinarynutritionist
 
Spring is here, and that means dinner parties, wine and cheese nights, and entertaining good company, with great food! Everyone has those staples they always make, but sometimes it’s nice to mix it up and try something a little different. These devilled eggs take a spin on a classic app, that everyone is sure to enjoy. ​

Cook time: 12 minutes
Prep time: 10 minutes
Serving Size: 2 devilled eggs (1 whole egg)

Ingredients

4 large eggs
½ a medium avocado
1 tbsp. (15 mL) fresh lime juice
1 tbsp. (15 mL) grainy dijon mustard
2 tbsp. (30 mL) cilantro, chopped
2 tbsp. (30 mL) fresh chives, chopped
Salt and pepper, to taste
 
Directions

1. Place 4 eggs in a pot, cover with cold water by at least 1 inch, bring to a rolling boil uncovered. Once boiling, keep pot on the burner, but turn the heat off, and cover the pot with a lid. Set a timer for 12 minutes. Once the timer goes off, gently drain the hot water and run eggs under cold water, to stop the cooking process and cool them down.
2. Let the eggs sit in cold water for 10-15 minutes, then gently peel off the shell.
3. Using a sharp chef’s knife, or other non-serrated knife, slice the eggs in half, lengthwise and carefully scoop out the yolk with a small spoon, and place yolks into a medium sized bowl.
4. Using a fork gently mash the yolks, add the avocado, lime juice, and mix until smooth.
5. Add in chopped cilantro, chopped chives, season with salt and pepper, and stir to combine.
6. If you have a piping bag and a star piping tip, use this to pipe filling into the egg halves. If not, you can either spoon the filling in, or fill a plastic ziploc bag with the filling, and snip off the end, and pipe it in.

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