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.
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
- Cut the eggs lengthwise into halves. Slip out the yolks and mash yolks with a fork. Add the avocado and mash with a fork.
- Mix the mashed yolks and avocado with the mayonnaise, cumin, capers, mustard, lime juice and zest, salt and the jalapeño.
- 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