Best Avocado Anchovy Caviar Deviled Eggs Recipes

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AVOCADO DEVILED EGGS



Avocado Deviled Eggs image

Recipe from Martha's TV kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 20

Number Of Ingredients 5

10 hard-boiled eggs
1 avocado, peeled and pitted
2 teaspoons freshly squeezed lemon juice
1/4 cup Homemade Mayonnaise
Coarse salt and freshly ground pepper

Steps:

  • Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
  • In the bowl of a food processor, process egg yolks, avocado, lemon juice, and mayonnaise until smooth. Season with salt and pepper.
  • Transfer egg yolk mixture to a pastry bag fitted with a large star tip. Pipe mixture carefully and very neatly into egg halves. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.

AVOCADO DEVILED EGGS



Avocado Deviled Eggs image

Two perfect foods - deviled eggs and guacamole - come together in this make-ahead party snack.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 8

12 large eggs
1/2 ripe avocado, pitted, peeled and mashed (about 1/2 cup)
Juice of 1 lime (about 5 teaspoons)
2 tablespoons sour cream
1 teaspoon chopped fresh cilantro, plus 24 small leaves, for serving
Kosher salt
Cayenne pepper, for serving
Flaky sea salt, for serving

Steps:

  • Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
  • Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
  • Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.

AVOCADO DEVILED EGGS



Avocado Deviled Eggs image

Make and share this Avocado Deviled Eggs recipe from Food.com.

Provided by Annisette

Categories     < 30 Mins

Time 25m

Yield 24 deviled eggs

Number Of Ingredients 9

12 eggs
1/2 cup mayonnaise
4 teaspoons prepared mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 large avocado
paprika (optional)

Steps:

  • Hard boil the eggs. Cool. Remove shells. Set aside.
  • Steam the onion and celery until tender. Place in food processor (or blender) and puree.
  • Slice eggs in half and carefully remove the yolks. Set aside the whites to be filled later.
  • Place egg yolks in a bowl and mash them with the back of a fork. Add onion/celery puree, mayonaisse, mustard, salt, pepper, and avocado. Mix well.
  • Fill egg whites with the avocado mixture (a pastry bag works well). Sprinkle with paprika, if desired.

Nutrition Facts : Calories 73.7, Fat 5.6, SaturatedFat 1.2, Cholesterol 107, Sodium 129.7, Carbohydrate 2.6, Fiber 0.8, Sugar 0.7, Protein 3.5

CAESAR MAYONNAISE



Caesar Mayonnaise image

Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is flavored with anchovies and Parmesan cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 5m

Yield Makes 1 1/3 cups

Number Of Ingredients 7

2 large egg yolks
1 teaspoon Dijon mustard
2 anchovy fillets, minced
1/4 cup grated Parmesan
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper

Steps:

  • Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
  • Add mustard, anchovies, Parmesan, and lemon juice. Pulse ingredients until well combined.
  • With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
  • Refrigerate in an airtight container, up to 1 week.

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