I realize that Avocado Deviled Eggs have been “done” before by Martha and umpteen others (thanks for your inspiration!), however I give original credit to Dr. Suess’s Green Eggs and Ham. :)
Often the simplest things in life are the “funnest” (and tastiest) when you use your imagination.
There’s truly nothing new under the sun (Eccl. 1:9), so here’s I came up with:
Avocado Deviled Eggs
2 hard-boiled eggs, peeled & halved
1/2 ripe avocado, peeled & pitted (reserve the other half for pure pleasure)
1 Tbsp. freshly squeezed lemon juice (yes, lemon, not lime… I wasn’t goin’ for Tex-Mex at this point… do ya hear me, Adam Holland? tee hee!)
Several grinds of cracked black pepper & a pinch of smoked sea salt “to taste” (despised culinary term that it is — use your judgment and your taste buds!) I added Pepper Creek Farms Applewood Smoked Sea Salt, although I don’t currently see it on their offerings — oh well… just picked up their Mayan salt the other day. I’ve been away from home 1/3 of this year…. whatever works!
1-2 green onion tops, thinly sliced diagonally (save some for garnish)
Remove yolks from hard-boiled eggs and place them in a small bowl; mash with a fork until crumbly. In a separate small bowl (I know, I know, more dishes….) mash the avocado with a fork until creamy. Sprinkle with lemon juice, pepper, and smoked sea salt. Add green onions and stir well to combine.
Transfer avocado mixture to the egg yolk “crumbles” and blend well. Using two teaspoons (or a piping bag), fill egg-halves with avocado-egg yolk mixture.
Garnish with green onion slivers. EAT! (I promise you won’t miss the mayo.)
Enjoying simplifying things and “new” recipe creations” at The Lake,