AVOCADO DEVILED EGGS
Recipe from Martha's TV kitchen.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 20
Number Of Ingredients 5
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
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
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
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
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
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
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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