Recently, I was lucky enough to be the recipient of a House Party Avocados from Mexico party. Instead of going the traditional route, we opted to use the party for one of Mizzou’s away games. One of the most popular recipes of the day came from a dear friend, S, Avocado Deviled eggs. She got the original recipe from, All Recipes.
1 ripe avocado
3 tablespoons sour cream
1 dash Worcestershire sauce
1 tablespoon chopped, fresh, dill
salt to taste
ground white pepper to taste (this really made a difference!)
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. (Or feel free to use your favorite hard boiled egg technique!) Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves (This is easier using a icing pipping bag or a ziplock bag with the corner snipped off!) and garnish with chopped green onion (if you’d like).
While S left off the green onions, we could have easily added them, but they were delicious without. These are really good and hard to eat just one. Perfect for something a little different than the traditional deviled eggs.