Devil's eggs with avocado
Votes: 16
Time: 40 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
In the West, deviled eggs are deviled eggs with a very piquant, spicy, or tart flavor. This simple and popular appetizer is perfect for any holiday. Make deviled eggs with a filling of avocado, egg yolk, mayonnaise, and mustard, blending all the ingredients in a food processor until the filling is very tender and creamy. Place it in egg white halves, garnish with fresh herbs, and serve.
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
- 0.5 cup mayonnaise
- Grated zest of 1 lemon + 2 tbsp. l. lemon juice
- 1 tbsp. yellow mustard
- 1/4 teaspoon coarse salt
- 1/4 tsp ground black pepper
- 1 avocado, diced
- Watercress leaves for serving
We recommend
Recipes with similar ingredients: eggs, mayonnaise, lemon, mustard, Avocado, watercress
Cooking the dish according to the recipe:
- Fill a large saucepan with water and bring to a boil. Using a ladle, carefully lower the eggs one at a time into the water. Reduce heat to a simmer and cook for 10 minutes. Drain.
- When the eggs are cool enough to handle, peel them. Cut each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut side up, on a serving platter.
- In a food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper, and avocado. Blend until smooth, then transfer to a resealable plastic bag. Snip off one corner of the bag and pipe the mixture into the egg whites. Garnish with watercress. Serve immediately or cover and refrigerate until ready to serve.
Author of the recipe - Katie Lee is an American food writer and television critic.
Categories:
Similar recipes
