Easter and Passover are coming up and both of them celebrate with eggs. While I agree that the deviled egg recipe you have been making for the last 50 years is probably wonderful, I say there is nothing wrong with starting your own tradition. This year try something a little different like my Avocado’ed Eggs. While it will be new at first, next year it will be a tradition, and if your Uncle Fred just cannot do without his traditional deviled eggs, make half of your eggs traditional style and half new.
1. Wash your hands.
2. For this recipe, you will need measuring spoons, a large bowl, a small scoop or piping bag with a star tip, a knife and cutting board, a saucepan and the stove.
Make your recipe your own by using different vegetables, herbs or spices.
If avocados are not your thing, you can substitute hummus (the amount will vary based on the consistency of the hummus), vegetable puree (pea, celeriac, hearts of palm, artichoke, or your favorite kind), or even mashed sweet potatoes.
If you are not allowed to use a knife or the stove by yourself, you can ask an adult for help.
ChefElla’s Avocado’ed Eggs (24 servings)
1 doz. Eggs, Large
1 ea. Avocado, Ripe, Medium
4 Tbl. Water Chestnuts, Minced
8 Tbl. Mayonnaise
2 Tbl. Red Pepper, Minced
¼ tsp Salt, Kosher or Sea
Optional Garnish: Smoked Paprika, Minced Parsley or Cilantro, Minced Red Pepper
3. Place the eggs into the saucepan and fill with water until the eggs are just covered.
4. Place the saucepan on the stove and turn to high heat. When the water begins to boil set the timer for 9 minutes. After 9 minutes, remove the saucepan from the heat, and place on a cold burner. Set the timer for another 9 minutes. After the timer has gone off pour off some of the hot water and fill the pan with cold water and ice. Let the eggs sit for 5 minutes.
5. When the eggs are cool to the touch, you can peel them. Tap an egg on the counter or side of the pan to crack the shell. Carefully remove the shell. Rinse the peeled egg and set aside for later.
6. Repeat the process until all of the eggs are peeled. Place the eggs in the refrigerator for 30 minutes to cool. You can cook your eggs up to 2-3 days in advance. Store the eggs in a covered container.
7. Remove the eggs from the refrigerator. Cut the eggs in half vertically (small end to big end). Scrape the side of the knife onto your mixing bowl to remove any excess yolk. Carefully remove the egg yolk from the egg with the tip of your knife or a small spoon, and place in the bowl. Set your empty ½ eggs aside for later.
8. Repeat the process until all of the eggs are cut and all of the yolks are in the bowl
9. Cut into your avocado until you feel the pit. Move your knife around the pit to cut the rest of the avocado in half. Remove the pit using the end of a spoon or if you are comfortable, whack the knife into the pit driving the blade into the pit, and remove the pit by twisting the knife.
10. Scoop the avocado flesh into your egg yolks. Add your peppers, water chestnuts, salt, and mayonnaise to the bowl. Using a large fork, mix and mash the filling until it is smooth.
11. Using a piping bag or small scooper, fill the egg halves with the filling.
12. Cover and refrigerate until serving. These can be made the day before.
Top your Avocado’ed Eggs with smoked paprika, minced herbs, or red pepper. If you have any left over filling you can serve it will crackers or make a sandwich with it.
ChefElla’s helpers can help by:
Measuring out the ingredients
Adding the ingredients to the mixing bowl
Mixing and mashing the filling
Older helpers can help by:
Peeling the eggs
Scooping the avocado
Making the recipe by themselves