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
|12||large eggs, hard-boiled and peeled|
|1||ripe, fresh California Hass avocado, seeded and peeled|
|1||Tbsp.||capers, finely chopped|
|1||lime, juiced and zested|
|2||jalapeño peppers, seeded and finely chopped|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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