Our family's most important meal of the year-end holidays is Christmas Eve dinner. We usually ate turkey, stuffing, potatoes, duchesses, applesauce, etc.
This year, I want to introduce a healthier option to the many cookies on the table during pre-dinner time. I created these deviled eggs using one of our favorite Ingredients: Avocados. I loved how these deviled eggs have a flair with Christmas color, give for the avocado and pomegranate, and the combination of flavors is refreshing and delicious.
In Chile, where I was raised, we do not celebrate the Posadas, although the idea is very nice. Between the 15th and 24th of December, friends and family gather and go to a home every night to relive the moment Mary and Joseph asked for overnight accommodation.
Visit our collection of Chilean recipes here.
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Avocado Deviled Eggs
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 10
- Category: Appetizer
- Method: Stove
- Cuisine: Latin Food
Description
A pretty and delicious appetizer.
Ingredients
- 5 eggs
- 1 avocado
- 1 teaspoon mayonnaise, optional
- 1 tablespoon lemon juice
- salt
- pomegranate for garnish
Instructions
- In a small saucepan, put five eggs, which should be in one layer, not mounted. Cover completely with cold water. Cover the pot.
- Cook over medium-high heat until it boils. Boil for 1 minute. Turn off the heat and leave the pot covered for 10 minutes.
- Discard water and replace it with cold water to cool and stop the cooking.
- Once cool, beat with a spoon, crack the egg and peel all the skin from the eggs.
- Cut in half and scoop each egg yolk onto a plate.
- Place the egg whites cooked in the dish where they will be served.
- Cut the avocado in half, discard the pit, and mix the avocado with the egg yolks. Mash with a fork and season with lemon, salt, and mayonnaise to taste.
- Pour the avocado mixture into a plastic or pastry bag with a star tip.
- Cut a corner of the plastic bag or, using the pastry bag fill the egg whites with avocado mixture and garnish with pomegranate.
- I recommend filling the egg whites just before serving. But you can keep the avocado mixture in the bag in the fridge for several hours (remember to extract all the air before closing).
Notes
This post was in collaboration with Latina Bloggers Connect and Avocados from Mexico in 2012. All stories and opinions are only mine.
Bárbara says
YUMMY, siempre me han gustado los huevos rellenos pero nunca se me ocurrió hacerlos con palta, gracias, se ve exquisito, buena idea para cualquier ocasión...
Pilar Hernandez says
Quedan muy rico Bárbara, te los recomiendo! Gracias por comentar.