Avocado Deviled Eggs
Deviled eggs are increasingly finding their way onto bar menus and appetizer lists to nibble along with drinks. They also make for an enjoyable and healthful mid-day snack. Chef Roberto Santibanez, of Fonda in Brooklyn, N.Y., adds intriguing color and flavor—along with an extra dose of nutrition—by blending the yolks with mashed avocado.
6 hard-cooked eggs, peeled and cut lengthwise
2 fully ripened avocados, peeled, pitted and diced
1 tbsp. plain yogurt
2 tsp. Dijon mustard
1 tsp. white vinegar
½ to 1 tsp. salt
½ tsp. ground black pepper
1 tbsp. minced jalapeno
1 tbsp. finely chopped onion
1 tbsp. lime juice
Cilantro sprigs, optional
1. Into small bowl, scoop egg yolks; add 1 of the avocados and mash until smooth. Reserve whites.
2. Stir in yogurt, mustard, vinegar, salt and pepper; mix thoroughly. Stir in jalapeno and onion; spoon into egg white shells, dividing evenly.
3. In small bowl, toss remaining diced avocado with lime juice; use to garnish deviled eggs.
4. Refrigerate eggs, lightly covered with plastic wrap, for up to 3 hr. Garnish with cilantro, if desired.
Recipe and photo courtesy of Avocados from Mexico