Avocado Deviled Eggs
| Serves | 12 |
|---|---|
| Ingredients | Eggs |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
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 midday 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.
Ingredients
6 hard-cooked eggs, peeled and cut lengthwise
2 ripe avocados, peeled, pitted and diced
1 tbsp. plain yogurt
2 tsp. Dijon mustard
1 tsp. white vinegar
1/2 to 1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. minced jalapeno
1 tbsp. finely chopped onion
1 tbsp. lime juice
Cilantro sprigs (optional)
Steps
1. Into small bowl, scoop egg yolks. Add 1 avocado 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 hours. Garnish with cilantro, if desired.