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avocado recipes

Appetizers Karista's Kitchen Kid Friendly Life Around My Table

Avocado Deviled Eggs

Avocado Deviled Eggs

 

Can I just say that Avocado Deviled Eggs are addicting? I’ll snack on a deviled egg anytime I find them or make them, however, the addition of avocado pushes the texture and flavor right over the edge. 

I developed and photographed this recipe last year for one of my favorite clients. The article was about tea time and recipes I might pair with tea.  I know most of us think of sweets when we think of tea but I adore savory just as much.

These avocado deviled eggs are so easy to make. I think the most difficult part is peeling the shell from the boiled egg. I’ve tried every trick in the book and the best thing I can say is just purchase high quality fresh eggs. Add a little vinegar to the boiling water and then gently peel. Some come right out of the shell and others look mangled once their peeled. I save those and eat them with a pinch of truffle salt.

Avocado Deviled Eggs

I typically boil eggs at the beginning of the week and the eggs that don’t get eaten after a few days are made into avocado deviled eggs. They make a delightful snack and healthy breakfast. They also make an excellent midnight nibble… for those of us who might need to raid the fridge after dinner. 😉

Glorious avocado deviled eggs feeds the hungry soul in me. They’re healthy, deliciousness and pleasure all rolled into one. Enjoy!

Delicious wishes and loads of love,

Karista

Avocado Deviled Eggs

Makes 24

Avocado Deviled Eggs

Ingredients

  • 1 dozen hard-boiled eggs, sliced in half and egg yolks removed
  • 1 medium avocado, diced
  • 1 tablespoon lemon juice
  • 1/3 - ½ cup good quality mayonnaise
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • Salt and fresh ground black pepper to taste
  • Fresh chopped chive for garnish

Instructions

  • In a bowl, add the egg yolks, avocado and lemon juice. Mix to combine. Then add the mayonnaise, cumin and coriander and mix until the egg and avocado are smooth. You can do this in a food processor as well.
  • Season to taste with salt and fresh ground black pepper. (You can make the mixture up to this point and refrigerate both the egg white halves and the filling if needed. Then when you’re ready to serve, fill the egg halves and serve)
  • Using either a pastry bag or Ziploc bag, fill with the egg and avocado mixture. If using a Ziploc bag, cut a small piece off the corner of the bag.
  • Place the egg white halves on a platter and then pipe the egg and avocado mixture into each egg half. Garnish with fresh chive and serve.
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    Appetizers Karista's Kitchen Kid Friendly Life Around My Table Salad

    Avocado Egg Salad Tea Sandwiches

    Avocado Egg Salad Tea Sandwiches // Karista's Kitchen

     

    I may have lived on these Avocado Egg Salad Sandwiches during our move. I like to make a batch of this egg salad and keep it in the fridge for a quick bite. Especially when both breakfast and lunch have eluded me. I also sneak a spoonful here and there as I’m walking past the fridge. 

    Not only does this avocado egg salad contain two of my favorite ingredients, it’s also a great source of protein and healthy fats. It makes a tasty sandwich when paired with fresh sourdough or gluten-free bread and a good handful of microgreens. Sometimes I add the egg salad to dressed spinach and arugula which makes a lovely grain free lunch.

    Avocado Egg Salad Tea Sandwiches for Spring Brunch or Mother's Day // Karista's Kitchen

    The way I love this Avocado Egg Salad the most, is when I smear it on a thick piece of toast. Ha! I rhymed again. 

    I originally created this egg salad to be used as tea sandwiches for a spring or Mother’s Day brunch. However, this avocado egg salad is so divine, I think it works well served a multitude of ways.

    Although I adore onions, I do not like them in my egg salad. I think something a bit more subtle, like chives, works best in egg salad. I do however, LOVE dill pickle relish in my egg salad. It gives this recipe a little tang and sweetness that blends nicely with the lemon juice and mayonnaise.

    You definitely want to use a good quality mayonnaise in this recipe.  If you make your own mayonnaise that’s even better. If you don’t, choose a mayo with olive oil, sunflower or safflower oil or even avocados as a base. I don’t want to sound the canola oil police, but frankly, canola oil is a dirty word in my house.

    Feel free to use this delectable egg salad for everyday sammies, special brunch tea sandwiches, dolloped on a spring green salad, smeared on a giant piece of toast or right out of the bowl. 🙂

    Delicious Wishes and Loads of Love,

    Karista

    Avocado Egg Salad Tea Sandwiches

    Serving Size: Makes about 2 cups

    Avocado Egg Salad Tea Sandwiches

    Ingredients

    • 6-8 large hard boiled eggs, peeled and lightly mashed
    • 1-2 ripe avocados, lightly mashed
    • 1/3 cup mayonnaise, or more as needed
    • 1/4 cup chopped fresh chives, or more to taste
    • 1/4 cup dill pickle relish, or more to taste
    • 1-2 teaspoons Dijon mustard
    • Squeeze of lemon juice
    • Salt and pepper to taste
    • Fresh microgreens, optional

    Instructions

  • Gently fold together the mashed hard boiled eggs, avocado, mayonnaise, pickle relish, Dijon mustard and lemon juice. Season to taste with salt and pepper.
  • Refrigerate for an hour and then use for tea sandwiches, sandwiches and salads with fresh microgreens.
  • Notes

    I've given approximate measurements of ingredients, however, feel free to adjust all the ingredients to suit your tastes.

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