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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Avocado Deviled Eggs

December 17, 2012 by Pilar Hernandez

Versión en español

Avocado Deviled EggsIn our family, the 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 set on the table pre-dinner time. I came up with this devil eggs using one of our favorites 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 very refreshing and delicious.
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:
  1. In a small saucepan put 5 eggs, should be in one layer, not mounted. Cover completely with cold water. Cover the pot.
  2. Cook over medium-high heat until it boils. Boil for 1 minute. Turn off the heat and leave the pot covered for 10 minutes.
  3. Discard water and replace it with cold water to cool and stop the cooking.
  4. Once cool, beat with a spoon cracking the egg and peel all the skin from the eggs.
  5. Cut in half and scoop each egg yolk to a plate.
  6. Place the egg whites cooked in the dish where they will be served.
  7. 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.
  8. Pour avocado mixture in a plastic bag or pastry bag with a star tip.
  9. Cut a corner of the plastic bag or using the pastry bag fill the egg whites with avocado mixture and garnish with pomegranate.
  10. 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.

 


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If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Appetizers, Savory things, Spreads

About Pilar Hernandez

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  1. Bárbara

    November 2, 2014 at 7:35 am

    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…

    Reply
    • Pilar Hernandez

      November 2, 2014 at 9:09 am

      Quedan muy rico Bárbara, te los recomiendo! Gracias por comentar.

      Reply

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