Avocado Deviled Eggs
Deviled eggs are a classic recipe that is known all over the world. For this Cue version, we used avocado in the filling alongside the yolks, instead of mayo, for a silky smooth and healthier approach.
Prep
Add the Water, Vinegar, and Eggs to the Pot
Gently place the eggs in the cold water to prevent them from cracking.
- Water(cold)3 quarts
- Distilled White Vinegar1 Tbsp.
- Eggs4
Cooking Steps
1. Cook the Eggs
Cover the pot wit the lid, then set the temperature to 230°F/ 110°C (medium) and cook the eggs for about 20 minutes.
2. Prepare the Avocado
While the eggs cook, mash the avocado with the other ingredients until a smooth paste is formed. Once mixed, set it aside.
- Avocado½
- Lemon Zest2 tsps.
- Lemon Juice2 tsps.
3. Prepare the Ice Bath
While the eggs finish cooking, add ice to a large bowl and fill with enough water to submerge all the eggs.
4. Remove the Eggs
Turn the burner off, then transfer the eggs into the ice bath and allow them to chill for 2-3 minutes.
5. Peel the Eggs
Gently crack the eggs on a cutting board lined with a paper towel (to collect the shells) and carefully peel off the shells.
6. Cut and Hollow the Eggs
Cut the eggs in half lengthwise, remove the yolks and add them into the bowl with the mashed avocado. You may set the whites cut side up on a deviled egg plate or serving plate and set them aside.
7. Finish the Filling
Mash the yolks into the avocado mixture and mix well. Season with salt and pepper, hot sauce and chives to taste. For a smoother texture, use an immersion blender.
- Kosher Saltas needed
- Black Pepperas needed
- Hot Sauce(optional)as needed
- Chives(thinly sliced)1 Tbsp.
8. Fill the Eggs
Fill each cavity with a generous amount of filling. Use a piping bag for a cleaner look.
9. Serve as Desired
You may sprinkle some extra chives or chopped bacon and enjoy them as a snack or lunch.
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