The Easter bunny
graced my table today
with flowers from my garden and a hidden egg or two...
As I planned my meal
I came to realize that I would be serving
these delicious "green" Avocado Deviled Eggs,
along with a honey spiraled ham...
(I did tweak the egg recipe quite a bit
and also topped each one with black sea salt
that my mother brought me as a gift from Hawaii.
You can find my tweaks of this recipe below...)
And so I needed to bring out my copy
of Dr. Seuss's Green Eggs and Ham!
I then got so busy that I forgot
to take pictures of the honey-roasted carrots, the roasted Brussels sprouts,
and the arugula and avocado salad with a lemon-zest vinaigrette...
But I did get a few pictures of desert...
They were so good...
that there are only three
left in my kitchen as I write this...
and of course...
all good things must come to an end
that is... Chocolate Bird Nests
with blueberry eggs...
My version of the Avocado Deviled Eggs
Makes 24 Servings
Please use organic!
1 dozen free range eggs
1 whole ripe avocado
1 tablespoon lemon juice
2 tablespoons mustard (I use Dijon)
1/2 cup homemade mayo (or you could use Greek Whole Fat Yogurt)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
- Black Sea Salt
- Chipotle Spice
Hard boil a dozen eggs (I always put in at least two more eggs because I always seem to tear at least one cooked egg white). To do so, fill a medium to large pot halfway with water. Bring the water to a boil over medium heat. Place the eggs gently into the boiling water (I prick one end before submerging into water. I find that this makes the peeling easier). Cover and let them cook for 12 minutes. Prepare an ice bath for the eggs by filling a large pot with ice cubes and water. Once the eggs are done cooking, immediately place the eggs in the bath. Let them cool down for five to 10 minutes.
Carefully peel the boiled eggs. Gently slice in half, lengthwise—the sharper the knife the better.
Scoop out the yolks and place them in a mixing bowl. I then run each yolk through my hand grater so that there are no lumps. Set the egg whites onto your serving platter.
Remove the meat of the avocado and add to the yolks. I do this by moving the meat out with the back side of a spoon. It minimizes lumps (I learned this while visiting friends in Mexico and making massive amounts of guacamole!). Add the remaining ingredients. Mix all together with a fork. Find the desired consistency and fill the egg whites with your mixture.
Top each egg with a pinch of Black Sea Salt or Chipotle Spice
Enjoy this delicious twist on deviled eggs!Inspired by Erin McCulloch of Aloha Way