Hate Mayo? Avocado Deviled Eggs Are for You
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Jerrelle Guy of Chocolate for Basil shares a tempting take spin on deviled eggs that swaps out mayonnaise for avocado.
Photo courtesy of Jerrelle Guy
By Jerrelle Guy of Chocolate for Basil
The traditional deviled egg recipe calls for a good heaping spoon of mayonnaise, but why load up on all that unhealthy fat when you can replace it with the guiltless variety? I’m talking about the kind in avocados, which helps your skin glow with all those omega-3s, potassium, and other vitamins. In this mayo-free recipe, I added a spicy chipotle pepper in adobo sauce to add a little spice and break up the creamy texture.
Avocado Deviled Eggs
Makes 7 to 8 eggs
7 to 8 eggs
1 very large avocado (or 1 ½ small avocados)
¼ red onion, diced
1 chipotle pepper in adobo sauce, diced
Salt and pepper, to taste
Handful of chopped parsley
Paprika, to taste
Lime juice, to taste
Place eggs in cold water, bring to a boil, cook for 1 minute, turn off the fire, and let the eggs sit in the hot water for ten minutes. Afterward, submerge the eggs in cold water to cool them off. Peel the eggs.
Cut the eggs in half (cleanly). Remove the boiled yolks and place them in a bowl. Meanwhile, cut the very large avocado in half, remove the pit, and slice the meat in a cross-hatched pattern. (If you have small avocados, use one and a half.) Scoop out the meat with a spoon and into the bowl. Add the onion and mash with your fork.
Transfer mixture to a blender and blend until you reach a desired consistency. Transfer back to bowl, and fold in diced chipotle pepper. Season with salt and pepper. Transfer mixture to a plastic bag and snip corner to make a piping bag.
Arrange egg whites on a plate, cup-side up. Pipe avocado mixture into each one. Garnish with parsley and paprika, and sprinkle desired lime juice over the top.
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