Deviled Eggs. A classic for a reason!
People love them and they are pretty much ubiquitous at any potluck or picnic held across the nation. Honestly I can’t believe it took me this long to post a version since I’ve been doing low carb for a couple of months already!
And I didn’t even think of them until the other day when it hit me that I hadn’t made them in awhile.
My biggest issue with making them is peeling the eggs. It’s a pain in the you know what. So before I tackled this batch I did a little online research on how to keep the peels from sticking. I found a couple of suggestions.
First one said “use old eggs” which is A) disgusting, and B) impossible because we go through several dozen a week and they don’t hang around in my fridge long enough to get “old.”
The second suggestion I found said to start them in cold water, bring to a boil for one minute and then turn off the heat and cover them for 20 minutes. That’s what I did. They stuck like a son of a gun.
However, after I cracked them a good one against the counter and ran them under cold water for about 10 seconds each I had good results getting the skins off – still a few dents but overall ok.
I will say that this method produced perfectly cooked eggs, perfectly centered yolks, and no nasty green layer between the yolks and the whites.
Why do my eggs look green then you ask??? Because I added mashed avocado, lime juice and cilantro to the yolks along with the classic mayo. Delicious! A hint of tang from the lime juice, and so creamy from the avocado – these really work!
A fun new take on the classic! Hope you like them! Got a secret to perfectly cooked hard boiled eggs that peel easily??? Please, please, PLEASE have a heart and share with the rest of us!!!!
- 12 large eggs
- 1 ripe hass avocado, peeled & pitted
- 6 Tbsp mayonnaise
- 1 lime, juiced
- 1 Tbsp chopped cilantro
- 3/4 tsp kosher salt
- 1/4 tsp cumin
- 1/2 tsp cayenne pepper
- First cook, cool and peel your eggs.
- Cut them in half and gently remove the yolks, placing them in a medium bowl. Add the avocado and mash together with a fork.
- Once combined, add the rest of the ingredients and mix well until mostly smooth.
- Add the filling to a pastry bag fit with a star tube, or put it into a quart sized freezer bag (when ready to fill you just cut off the corner and squeeze into whites). At this point you can store the filling and whites separately in the fridge until ready to serve (if using for guests or bringing to a potluck gathering).
- If serving immediately, set your whites on a plate or platter and pipe your filling into them. If desired, garnish with fresh cilantro and/or a sprinkle of paprika or cayenne pepper.