For a twist on traditional deviled eggs, try this creation by chef Ivy Stark using California avocados for a devilish treat.
California Avocado Deviled Eggs
Total Time: 30 min
Ingredients12 large eggs, hard-boiled and peeled 1 ripe, fresh California Hass avocado, seeded and peeled 1/4 cup mayonnaise 1 Tbsp. ground cumin 1 Tbsp. capers, finely chopped 1 Tbsp. Dijon mustard 1 lime, juiced and zested 1/2 tsp. salt 2 jalapeño peppers, seeded and finely chopped 1 Tbsp. chile powder 2 Tbsp. cilantro, chopped
- Cut the eggs lengthwise into halves. Slip out the yolks and mash yolks with a fork.
- Add the avocado and mash with a fork.
- Mix the mashed yolks and avocado with the mayonnaise, cumin, capers, mustard, lime juice and zest, salt and the jalapeño.
- With large pastry bag using a large star tip, fill the egg whites with the egg yolk mixture (about one tablespoon in each half). Sprinkle with chile powder and garnish with the cilantro.
Copyright © Ivy Stark/Dos Caminos
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados