Deviled eggs with avocado
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 42, total fat 3 G., saturated fats 1 G., proteins 3 G., carbohydrates 1 G., fiber 0 G., cholesterol 94 mg, sodium 71 mg, sugar 0 G.
Calories 42, total fat 3 G., saturated fats 1 G., proteins 3 G., carbohydrates 1 G., fiber 0 G., cholesterol 94 mg, sodium 71 mg, sugar 0 G.
This party appetizer combines two popular ingredients: guacamole and deviled eggs. Tender avocado and egg yolk, with a touch of sour cream, whip into a creamy filling, while lime juice, fresh cilantro, and cayenne pepper infuse the appetizer with a vibrant, zesty flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large eggs
- Half a ripe avocado, pitted and peeled, mashed into a puree (about 0.5 cups)
- Juice of 1 lime (about 5 tsp)
- 2 tbsp sour cream
- 1 teaspoon chopped fresh cilantro + 24 small leaves for serving
- Cayenne pepper for serving
- Sea salt flakes for serving
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Recipes with similar ingredients: eggs, Avocado, lime, cilantro, ground cayenne pepper, sea salt flakes
Cooking the dish according to the recipe:
- Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Carefully lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Remove the eggs with a slotted spoon and transfer them to the ice water to cool completely, about 5 minutes.
- Peel the eggs, halve each lengthwise, and separate the yolks from the whites. Place the yolks in a food processor, and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro, and 1 teaspoon of coarse salt to the yolks and beat until smooth and light.
- Spoon the filling into the indentations of the egg whites, then sprinkle each egg lightly with cayenne pepper and a pinch of sea salt. Garnish with a cilantro leaf and serve immediately, or cover and refrigerate. Store for up to 6 hours.
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