Avocado Deviled Eggs PT30M https://img4.recipesrun.com/201907/2019/1028/52/5/633136/300x200x50.jpg 12 servings Ingredients: 5 oz. prosciutto baked until crisp and crumbled 2 tbsp. cilantro finely chopped 3 oz. fresh lump crab meat 1/2 red bell pepper finely diced 1 tbsp. Parsley Oil 1/4 tsp. black pepper ground 1/2 tsp. kosher salt 1/4 tsp. chipotle powder 2 tbsp. Dijon mustard 1 Avocado From Mexico peeled & pitted 12 large hard-boiled eggs 1/2 cup extra virgin olive oil 2 cups roasted red peppers 1 cup extra virgin olive oil 1 bunch curly parsley salt 1 1/2 quarts water for blanching
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Avocado Deviled Eggs

By Tracy

12 Person
30 Minutes
0 Calories
Avocado Deviled Eggs! Maybe all of these, but most of the Easter. For me, Easter means chocolate eggs(chocolate bunnies too), fancy Sunday brunches, lots of hard-boiled and decorated eggs and our family tradition deviled eggs, often with our leftover Easter eggs. It seems fitting, right? Of course. Contrary to classic deviled eggs this recipe is unique in that it doesn’t have mayonnaise and creaminess and healthy fats come along with the avocado. The cilantro adds flavor while the red onion adds flavor and a bit of texture. No doubt, a keeper recipe!

Ingredients

Garnishes

  • 5 oz. prosciutto baked until crisp and crumbled

  • 2 tbsp. cilantro finely chopped

  • 3 oz. fresh lump crab meat

  • 1/2 red bell pepper finely diced

Avocado Filling

  • 1 tbsp. Parsley Oil

  • 1/4 tsp. black pepper ground

  • 1/2 tsp. kosher salt

  • 1/4 tsp. chipotle powder

  • 2 tbsp. Dijon mustard

  • 1 Avocado From Mexico peeled & pitted

  • 12 large hard-boiled eggs

Red Pepper Coulis

  • 1/2 cup extra virgin olive oil

  • 2 cups roasted red peppers

Parsley Oil

  • 1 cup extra virgin olive oil

  • 1 bunch curly parsley

  • salt

  • 1 1/2 quarts water for blanching

Method

  • 01
    For Parsley Oil: Blanch parsley for 10 seconds; shock in ice water, drain and pat dry thoroughly. Purée in blender, drizzling in olive oil until smooth.
  • 02
    For Red Pepper Coulis: Drain roasted peppers and puree with oil. Pass through chinois, adding additional oil as needed to achieve a smooth consistency.
  • 03
    Avocado Filling: Peel, split and separate hard-boiled eggs. In a food processor, pulse yolks until chopped fine (do not over-process). Add flesh from Avocados From Mexico and remaining ingredients, pulsing until smooth.
  • 04
    Add 1 tablespoon Parsley Oil for enhanced green color and flavor (increase amount as desired). Transfer to plastic pastry bag fitted with tip and squeeze out all air; refrigerate immediately.
  • 05
    For Each Serving to Order: Pipe Avocado Filling into three egg white halves and top each with a different garnish: oven-crisped prosciutto crumbles, diced red pepper and crabmeat (lightly tossed with olive oil, salt, pepper and minced cilantro). Garnish plate (optional) with Parsley Oil and Red Pepper Coulis.

Related Tags

Deviled Egg Recipes
Egg Recipes
Easter Recipes
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    Avocado Deviled Eggs

    3.6

    ( By Tracy )

    Avocado Deviled Eggs! Maybe all of these, but most of the Easter. For me, Easter means chocolate eggs(chocolate bunnies too), fancy Sunday brunches, lots of hard-boiled and decorated eggs and our family tradition deviled eggs, often with our leftover Easter eggs. It seems fitting, right? Of course. Contrary to classic deviled eggs this recipe is unique in that it doesn’t have mayonnaise and creaminess and healthy fats come along with the avocado. The cilantro adds flavor while the red onion adds flavor and a bit of texture. No doubt, a keeper recipe!
    01 Information
    • Grade easy
    • Serving 12 servings
    • Prep Time 10 Mins
    • Cook Time 20 Mins
    • Total Time 30 Mins
    02 Ingredients
    Garnishes
    5 oz. prosciutto baked until crisp and crumbled
    2 tbsp. cilantro finely chopped
    3 oz. fresh lump crab meat
    1/2 red bell pepper finely diced
    Avocado Filling
    1 tbsp. Parsley Oil
    1/4 tsp. black pepper ground
    1/2 tsp. kosher salt
    1/4 tsp. chipotle powder
    2 tbsp. Dijon mustard
    1 Avocado From Mexico peeled & pitted
    12 large hard-boiled eggs
    Red Pepper Coulis
    1/2 cup extra virgin olive oil
    2 cups roasted red peppers
    Parsley Oil
    1 cup extra virgin olive oil
    1 bunch curly parsley
    salt
    1 1/2 quarts water for blanching
    03 Method
    Step 1
    For Parsley Oil: Blanch parsley for 10 seconds; shock in ice water, drain and pat dry thoroughly. Purée in blender, drizzling in olive oil until smooth.
    Step 2
    For Red Pepper Coulis: Drain roasted peppers and puree with oil. Pass through chinois, adding additional oil as needed to achieve a smooth consistency.
    Step 3
    Avocado Filling: Peel, split and separate hard-boiled eggs. In a food processor, pulse yolks until chopped fine (do not over-process). Add flesh from Avocados From Mexico and remaining ingredients, pulsing until smooth.
    Step 4
    Add 1 tablespoon Parsley Oil for enhanced green color and flavor (increase amount as desired). Transfer to plastic pastry bag fitted with tip and squeeze out all air; refrigerate immediately.
    Step 5
    For Each Serving to Order: Pipe Avocado Filling into three egg white halves and top each with a different garnish: oven-crisped prosciutto crumbles, diced red pepper and crabmeat (lightly tossed with olive oil, salt, pepper and minced cilantro). Garnish plate (optional) with Parsley Oil and Red Pepper Coulis.
    04 Author
    Tracy Tracy
    109 Recipes

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