Avocado Deviled Eggs

Avocado Deviled Eggs 3

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.)

Avocado Deviled Eggs

Enjoying simplifying things and “new” recipe creations” at The Lake,

~ Kim

13 thoughts on “Avocado Deviled Eggs

  1. Apologies for the lack of “links” above. I did my best, but apparently somebody is trying to hack my blog. (Hello, WordPress? Please help!) If in doubt, disregard… dang it…I HATE when that happens. (And please protect your website.) I totally understand. XO!

    • Oh Shirley, you are SUCH a dear for responding to my recent post straight-away. (Thanks for your attentiveness… I owe you a thousand comments!) I’m still trying to assimilate to my OK surroundings, made much easier by TMOFW’s patient countenance and good things simmering on the stove. One day I hope to try abalone… ;)

  2. Hi Kim, your eggs look so good. I have made a similar version but including crab. By the way, I have been experiencing link issues with WordPress as well. Hope your transition back to the lake has brought you joy. Sending love, Jeanne

    • Oooooo, adding crab meat sounds like a delicious option, Jeanne! Not sure what’s up with WP, but I’m persevering nonetheless. JOY is a constant factor since I returned to the lake. Pinch me. :)

  3. Hi Kim, so wonderful to be commenting on your page again.
    We can here in Sydney make these beautiful eggs as it is a very warm Autumn.
    I am a little bit over Tex Mex so this recipe is so just right
    thank you Kim…. :) x

    • Madison, mine was a rather tongue in cheek reference to “Tex Mex.” (Adam is a good egg, so to speak… and truly, if you want the finest, most authentic cuisine from that region, be sure to look him up or subscribe to his blog, The Unorthodox Epicure.) Thank you for your consistent, enthusiastic comments despite my sporadic posting this year. Things are heating up in Oklahoma, too (spiraling into summer) — enjoy your Autumn down under!

    • Thanks, Pamela! BTW I love your organizing tips… I’m at that point right now and can use all the help I can get as I “re-work” my space. (I also laughed uproariously at the Chewie video clip you shared… too funny!) Thanks for visiting — pleased to “meet” you.

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