Appetizer Recipes

California Avocado Deviled Eggs

For a twist on traditional deviled eggs, try California Avocado Deviled Eggs by chef Ivy Stark, using California avocados for a devilish treat.

California Avocado Deviled Eggs

Cook: 30 min | Yield: 24

Ingredients

  • 12 large eggs, hard-boiled and peeled
  • 1 ripe, fresh California Hass avocado, seeded and peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon ground cumin
  • 1 tablespoon capers, finely chopped
  • 1 tablespoons Dijon mustard
  • 1 lime, juiced and zested
  • 1/2 teaspoon salt
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 tablespoon chile powder
  • 2 tablespoons cilantro, chopped

Instructions

  1. Cut the eggs lengthwise into halves. Slip out the yolks and mash yolks with a fork. Add the avocado and mash with a fork.
  2. Mix the mashed yolks and avocado with the mayonnaise, cumin, capers, mustard, lime juice and zest, salt and the jalapeño.
  3. With large pastry bag using a large star tip, fill the egg whites with the egg yolk mixture (about one tablespoon in each half). Sprinkle with chile powder and garnish with the cilantro.

Attribution

Recipe and photo courtesy of: Hass Avocado Commission
Copyright © Ivy Stark/Dos Caminos



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