Avocado Chipotle Deviled Eggs Recipe 445 Food

AVOCADO DEVILED EGGS

Steps:

• Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
• Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
• Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.

AVOCADO DEVILED EGGS

Steps:

• Cut hard-boiled eggs in half and gently scoop yolks into a food processor. Set the sliced egg whites aside for later.
• Cut and scoop the avocados into the food processor with the egg yolks. Add the garlic powder, and salt and pepper. Blend until smooth. You can also mix the ingredients by hand using a fork for a more textured filling.
• Adjust seasonings if needed. Scoop mixture into a piping bag. Or you can use a plastic sandwich bag, and snip off one corner. Pipe the filling into the eggs.
• Garnish with a sprinkle of paprika and chopped cilantro. Serve right away, or cover and refrigerate until ready to serve.

CHIPOTLE DEVILED EGGS

Steps:

• Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
• Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

AVOCADO & CHIPOTLE DEVILED EGGS RECIPE - (4.4/5)

Steps:

• Place the eggs in a large saucepan with a tight-fitting lid; cover eggs with cold water. Set the filled saucepan, uncovered, over high heat until the water just begins to boil. As soon as bubbles start to break on the surface of the water, immediately cover and remove from the heat. Let sit off the heat for 15 minutes. Drain the water, shake the saucepan until the eggshells are cracked all around, and cover eggs with cold water. Drain again and peel. Chill peeled eggs in the fridge until cold, about 1 hour. Cut each egg in half lengthwise and scoop out the yolks. Reserve half of the yolks in a bowl; discard remaining yolks or save for another use. Add in the peeled avocado flesh, Greek yogurt, hot sauce, and cumin to the egg yolks. Mash until smooth. Season to taste with salt and pepper. Using a small spoon, scoop the avocado filling into the hollowed out egg whites. Alternately, you can pipe the filling into the egg whites with a plastic sandwich bag (with a corner cut off) fitted with a star tip. Garnish with chopped cilantro leaves and a sprinkling of chipotle chile powder.

CHIPOTLE-DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
• Emeril's Southwest Seasoning:
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• Combine all ingredients thoroughly.