April 23, 2014
Deviled eggs are kind of having a moment, and for good reason: Not only are eggs inexpensive and highly nutritious, but deviled eggs are gluten-free, paleo, and generally vegetarian (sorry, vegans). Even better, deviled eggs are super-customizable. Here, I swap out traditional mayonnaise for creamy avocado (which I prefer over mayo on sandwiches anyway), mash it together with my egg yolks and add in classic guacamole flavorings.
Since these are a riff on guacamole, I mash the filling by hand with a fork rather than pureeing in a food processor, so as to keep some of those delicious lumps that guacamole is so famous for. If, however, you prefer silky-smooth yolks, feel free to use a blender or food processor.
I love these on their own, as part of an array of appetizers, or atop lightly dressed greens for a high-protein, low-carbohydrate lunch. Whatever you do, be sure to eat these soon after you make them, since the avocado will start to brown slightly if you wait too long. I don't think it'll be a problem though-I barely got through taking photos of these without devouring them.
Copyright © 2014, Baltimore City Paper