Saturday, September 10, 2016

Guacamole (Avacodo) DEVILED EGGS

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 OH BOY... Deviled Eggs.

But not just any Deviled Eggs.  These are filled with not only the mashed egg yolks, but also the meat of creamy Avocados.  But wait, there's more...

To make Guacamole, you mix not only the meat of the avocado, but also the vegetables.  Minced tomatoes, red onions, parsley plus the zest and juice of limes.  This adds a tremendous amount of flavor to the avocado and creates... GUACAMOLE!  I learned a trick to add even more tropical flavor to my guacamole and add some pineapple tidbits into the mix.

And that's what I have done with these beauties.  Possibly the most beautiful plate of food I have ever presented.  Beautiful lime green colors pairing with the red tomatoes, purpul-ish red onions and the bright forest green of the parley; all against the bright white of the eggs and you have the ultimate presentation!

And for extra flavors I even added a small wedge of pineapple.  This is curve around the back of the egg cavity, leaving extra room for adding extra pico de gallo.

One VERY Flavorful, tasty and beautiful plate of eggs!

  OK... Here's what I did...

Guacamole (Avocado)
Deviled Eggs

  • 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers)
  • 2 ripe Avocados, cut in half, remove seed, scoop out the guts.
  • 2 TBS Mayonnaise (More or Less as needed.  This is 
  • 1 TBS Lime Juice
  • 1 tsp (to taste) Old Bay Seasoning
  • Pinch each Salt and Pepper 
  • For the Pico de Gallo and Pineapple Garnish
    3 Slices Pineapple, each cut in to 8 wedges, 24 total wedges
  • 2-3 Firm Plum Tomatoes, very small dice, seeds and liquid removed
  • 1 Red Onion Minced
  • 3 Jalapeno (to taste, can use less or more as you like), seeds and white membrane removed minced
  • 1/4 Cup Chopped minced fresh parsley
  • Juice and Zest of 2 Limes
  • Additional Lime Slices and Parsley leaves as garnish
Cooking Directions
    In a medium mixing bowl add the small minced Tomato, Red Onion, Jalapeno, Parsley and the zest and juice of 2 Limes.  Mix thoroughly making sure the lime juice gets to all pieces.
    Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
  3. Use a fork to mash the yolks and mix in the mashed Avocado, Lime Juice, Old Bay Spice Mix, Salt, Pepper..  Mix until completely smooth (I prefer to use a food processor).  Take a look at the consistency.  If the mix is too grainy, thick, add additional mayonnaise to thin the mix.  Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
  4.   Taste the mix, add additional spices as you like.
  5. Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.  Leave about 1/4th of the egg cavity empty.  This is where you add the pineapple wedge and a teaspoon of the pico.
  6. Arrange the eggs on a serving dish.  Add the garnish of the Lime slices, additional Parsley leaves and you could even add a sprinkling of smoked Paprika to add even more color..
  7. Best to serve chilled. ..and of course, ENJOY!

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