Avocado Deviled Eggs

Avocado Deviled Eggs

Avocado Deviled Eggs
From Cheeky Kitchen

And for Halloween, I present….DEVILED eggs!  Haha…yeah, ok, kind of a lame pun.  But to be fair, this is kind of a lame Halloween.  It has become one of my favorite holidays since moving into our house in Bucktown, which is one of the most popular trick-or-treating neighborhoods in Chicago.  The past two years John and I have spent the afternoon enjoying a few beers on our front porch with the pups, handing out candy to the kiddos.  But this year it’s a rain-fest – they’re saying the rainiest Halloween in 19 years.  So the front porch sittin’ is out for sure.  On top of that, John had to travel for work this week.  He was originally scheduled to land at 4pm, but courtesy of the rain he’s now looking at 7:30, best case scenario.  And, icing on the cake, Ralph has recently morphed into a world class ass that pretty much freaks out when people walk by, or, God forbid, ring the doorbell.  So we’re currently gated into the kitchen anxiously awaiting our first little goblin.

It’s not all bad though – there’s always food to look forward to!  We’re planning to order from one of our fave deep dish places as soon as John’s plane touches down, so I’m pretty much counting down the minutes till then.  Now if only I had a few of these “devilish” eggs to hold me over…

Ingredients

  • 6 eggs
  • 1/2 ripe avocado
  • 1 Tbsp coconut oil, softened
  • 1 Tbsp white vinegar
  • 1/8 tsp onion powder
  • 1/8 tsp dried thyme
  • pinch of cayenne pepper
  • pinch of cinnamon
  • salt, to taste
  • pepper, to taste
  • cilantro, for garnish
  • srirracha, or other hot sauce, for garnish

Preparation

  1. Place eggs in a single layer in a pot and cover with water.  Place on the stove and bring to a gentle boil.  As soon as the boil starts, remove from heat, cover and set a timer for 18 minutes.  When the timer goes off, place the eggs in a bowl of ice water.
  2. Once eggs are cool enough to handle, peel and cut in half long-ways.  Scoop out the yolks and place them in a food processor.
  3. Add avocado, coconut oil, vinegar, onion powder, thyme, cayenne, cinnamon, salt and pepper to the food processor.  Process until the mix is smooth and creamy.  Taste and adjust for salt and pepper.
  4. Scoop the filling into the egg whites.  Sprinkle with cilantro, salt and a dash of hot sauce.

Makes 12 deviled eggs.

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2 Responses to Avocado Deviled Eggs

  1. Doreen Dodero says:

    I love the idea of avocado in a deviled egg. Even the addition of cinnamon sounds interesting.

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