Avocado Deviled Eggs with Chile de Arbol Salsa
Cal Dining at University of California, Berkeley
Eggs are an Easter icon, usually ending up at egg hunts and in baskets. But there’s no reason not to extend deviled eggs way beyond the April 4 holiday. These would make a welcome addition at spring and summer picnics, barbecues and other seasonal events. At Cal Dining at University of California, Berkeley, the kitchen adds chile de arbol salsa and avocado to flavor the deviled eggs with a Southwestern accent.
Chile de arbol salsa
2 chile de arbol peppers, seeded
4 oz. white onion, cut in 2 wedges
¼ cup cilantro leaves
1 garlic clove, peeled
1½ tsp. olive oil
½ cup water
Salt and pepper, to taste
6 hard-cooked eggs
3 fresh avocados
2 tbsp. finely diced red onion
½ cup finely diced tomato
1 tbsp. chopped cilantro
1 tsp. lime juice
½ tsp. minced garlic
1 oz. ground pork cracklins, for garnish
- For salsa, heat a saute pan over high heat. Add the garlic, tomato and onion; toast for 5 to 6 minutes. The vegetables should have some black spots and be almost cooked through. Remove from heat and place in blender container.
- Add oil to saute pan. Quickly toss chile peppers into pan, removing from pan as soon as they start to change color. Add to blender.
- Pour water or stock into pan and let boil for a couple minutes; transfer to blender. Puree all ingredients until smooth; season with salt and pepper. Set aside.
- Cut eggs in half lengthwise and remove yolks; set whites aside. With spoon, push egg yolks through a fine sieve into a bowl.
- To prepare eggs, cut avocados in half, then peel and seed. Add avocados to bowl with egg yolks along with onion, tomato, cilantro, lime juice and garlic. Mash everything together and season with salt and pepper
- Scoop egg yolk mixture into reserved egg white halves and sprinkle tops with ground cracklins. To serve atop, spoon chile de arbol salsa onto platter or plates; arrange deviled eggs on top.
Photo courtesy of California Avocado Commission