
In Chile, where I was raised, we do not celebrate the Posadas, although the idea is very nice, basically between the 15 to Dec. 24 friends and family gather and go to a home every night and relive the moment when Mary and Joseph asked for overnight accommodation.
Visit our collection of Chilean recipes here.
Avocado deviled eggs
for 10 halves
Ingredients:
- 5 eggs
- 1 avocado
- 1 teaspoon mayonnaise, optional
- 1 tablespoon lemon juice
- salt
- pomegranate for garnish
Preparation:
- In a small saucepan put 5 eggs, 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 cracking the egg and peel all the skin from the eggs.
- Cut in half and scoop each egg yolk to a plate.
- Place the egg whites cooked in the dish where they will be served.
- Cut the avocado in half, and discard the pit, mix avocado with the egg yolks. Mashed with a fork and season with lemon, salt, and mayonnaise to taste.
- Pour avocado mixture in a plastic bag 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 make ahead and keep the avocado mixture into the bag in the fridge for several hours (remember to extract all the air out before closing).
*This post was in collaboration with Latina Bloggers Connect and Avocados from Mexico, but 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.