Avocado Deviled Eggs
There are numerous techniques as to how to cook the perfect hardboiled eggs, and as we talked to chefs and experimented here is how we archive the phenomenon of a beautiful hardboiled egg.
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.
- 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 1/4 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.