Binkle's Green Deviled Eggs
| Prep Time: 30 min | Serves: 24 |
| Cooking Time: 15 min | Yield: 24 half-eggs |
Deviled Eggs made with Avocado & olive oil instead of mayo
Ingredients
- 12 large Hard-boiled Egg
- 1 1/2 med Avocado
- 3 tbsp Kalamata Extra Virgin Olive Oil
- 7 tsp Yellow Mustard
- 2 tbsp Distilled White Vinegar
- 3 Lemon Wedge Juice, Raw
Directions
Ingredients:
12 eggs (preferably organic & pastured)
1 ripe avocado
Also start with:
~1/8-1/4 c. Extra Virgin Kalamata Olive Oil
~2-3 Tbsp. Yellow Mustard
~1.5-2 Tbsp. Lemon Juice
~2-3 Tbsp. White Vinegar (be conservative on this one)
~1/4 tsp. Salt
~1/4 tsp Garlic Powder (optional)
~Tumeric (optional)
~Cayenne Pepper (optional & to taste)
~ dash of Paprika per egg (optional)
Directions:
Prepare, peel and halve the dozen hard boiled eggs and reserve the cooked yolks in a mixing bowl. Remove the avocado from the shell and the pit and add it to the eggs in the mixing bowl. Add in the olive oil, lemon juice, mustard, and a little bit of white vinegar and salt. Blend until smooth with a hand mixer or blender. Now here's the kicker: every person has a different idea of how deviled eggs should taste. Luckily, you always have leftovers of the filling. I'd look at the spices in a recipe you already like, start there and adjust accordingly. So if you like it more mustardy, add mustard, blend and taste until you get the flavor you want. The same goes for the rest of the ingredients. Be very cautious with the vinegar. They don't seem to taste right without some, but it would be hard to bring it back to flavor if you put in too much. Once you have the filling right, put it in a piping bag or a plastic baggie with the corner cut out & squirt into the empty egg halves. Top with Paprika if desired... Et Voila!
(For tracking purposes, the values of the avocado & olive oil have been reduced to partially take into account the leftover yolk-mixture) that