Growing up in Chile, my family's most important meal of the year-end holidays was Christmas Eve dinner. We usually ate turkey, stuffing, Duchess potatoes, applesauce, etc.
This year, I want to introduce a healthier option alongside the many cookies on the table during pre-dinner. I created these deviled eggs using one of our favorite ingredients: Avocados. I loved how these deviled eggs have a Christmas flair, with avocado and pomegranate accents, and the combination of flavors is refreshing and delicious.
Visit our collection of Chilean recipes here.
Print
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, 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 the water and replace it with cold water to cool and stop the cooking.
- Once cool, beat with a spoon, crack the eggs, and peel off all the skin.
- Cut each egg in half and scoop out the 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.
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...
Quedan muy rico Bárbara, te los recomiendo! Gracias por comentar.