We both love deviled eggs and because Easter weekend is quickly approaching we though it is high time to share our favorite recipe for Avocado Deviled Eggs with you. If you are like us, you just can’t imagine an Easter table without these traditional fancy egg bites. Ours have a little extra twist with the addition of creamy avocado to make them more flavorful and “eggstra” good for you.
This weekend Corina went to the market to pick up extra large organic eggs already for Easter, because as you know it is better to use at least 5 to 6 day old eggs if you hard-boil them. The reason being that you would have a much harder time peeling farm fresh eggs. We have been there and done that… The only problem was that there were no extra large eggs anywhere so we had to settle for large without the extra and on the end it still turned out good.
As we were planning our menu and chatting about different flavors of many Hungarian and German Easter dishes, the memories and all that talk about food made us really hungry. One thing led to another and within a short time we had a sauce pan with boiling water and half a dozen eggs on the stove.
We planed to make this recipe a little healthier (after all we do live in Central Coast of California, the land of fresh produce) and decided instead of the traditional mayonnaise – egg yolk mixture to fill the eggs with a scrumptious avocado cream.
We envisioned ripe avocado with a slight smoky flavor mixed with a dash of tangy Dijon mustard, creamy egg yolks that were so good with a little drizzle of lemon juice and zest so that you could just eat them with a spoon. For a little extra zing and crunch we decorated the avocado deviled eggs with fresh radishes.
Because the avocado was fairly large we ended up with a lot of extra delicious filling. What a dilemma to have!
Lucky for us we had a small fresh baguette and so we enjoyed this creamy goodness as “avocado deviled crostini.” To make Avocado Deviled Crostini simply slice a baguette into 1 inch pieces and liberally spread the deviled egg mixture on top each piece. Add thinly sliced radishes to decorate, we put two to three on each piece of bread.
Fill a medium saucepan with cold water and gently add the eggs in single layer. Add a tablespoon of White Wine (you can substitute vinegar for the wine – who are we kidding, we would never to that!). The acid in the vinegar or wine will keep the egg whites from leaking out in case there is a little crack in your egg. We also have a fabulous recipe which involves eggs cooked in red wine, and will share it with you soon.
Bring the water to boil and let it boil for no more than a minute. Turn the heat off and cover the saucepan.
Let it stand for 12 to 13 minutes. The burners residual heat will continue to simmer the eggs. Transfer the saucepan to the sink and strain out the water. Fill up with cold water and add a handful of ice cubes until eggs are cold. Remove eggs from water and roll each on a hard surface (like your counter) until the eggshells are cracked. Peel the eggs and make sure they are free of all shell fragments.
To make decorating easier just pipe a little filling into the top of each egg by using a pastry bag with a larger decorating tip, instead trying to fill them with a spoon. They looked so darling standing up on the plate with creamy hats like little edible porcelain eggs.
It’s best if you refrigerate the avocado deviled eggs for at least an hour, but you can keep them in the fridge for a few hours so you can visit the Santa Barbara Mission in the meantime. These are ideal party appetizers to make ahead then you can pour a glass of white wine like a Chardonnay or even a lighter Pinot Noir and enjoy. We had the Dreaming Tree Chardonnay, which was on special at our local grocery store, and is a buttery Central Coast California wine made by Dave Matthews from the Dave Matthews Band and Steve Reeder. Aromas of warm apple and honey greet your nose, citrus plays on your tongue, and after a few sips you are ready to listen to some music. We liked the recyclable cork and organic looking label.
Avocado Deviled Eggs
- 6 Large Organic Eggs – hardboiled
- 1 Ripe Avocado – remove pit and scoop out flesh
- 1 Tbsp Dijon Mustard
- 2 Tbsp Greek Yogurt or Sour Cream
- 1 Meyer Lemon – safe zest for the top
- 1 Tsp Meyer lemon Juice
- 4 Parsley Sprigs - leaves only
- Pinch of Salt and freshly ground Pepper
- For garnish:
- 12 Parsley leaves
- 4 Radishes – thinly sliced
- Lemon Zest
- Cut about ¼ inch of the top of each hardboiled egg, and a small sliver on the bottom to make sure the egg stands up strait.
- Transfer eggs to a large serving plate.
- Cut the avocado in half and remove the pit. Spoon the creamy flesh into a food possessor bowl or medium glass bowl.
- First zest the lemon and then cut in half and juice it.
- Gently remove the egg yolks and add to the avocado.
- Add mustard, yogurt, lemon juice and a pinch of salt and pepper, parsley leaves and blend until smooth. Season more with salt and pepper if need it.
- Transfer the avocado mixture to a small pastry bag fitted with a tip. (you can also use a plastic bag by cutting a little of from one corner)
- Carefully pipe mixture into the eggs and finish off with a circular motion on top.
- Decorate with parsley leaves and radish slices and sprinkle with the lemon zest.
- Cover loosely with plastic wrap, and refrigerate until you are ready to serve for at least one hour and up to 4 hours.
Wine Pairing: Dreaming Tree Chardonnay, Central Coast California. Aromas of honey and warm apple. Citrus flavors. Pair with grilled seafood, not too spicy avocado deviled eggs, or with rock music.