Source: Recipe and photo courtesy of Avocados from Mexico
Chefs are personalizing deviled eggs with fresh touches to attract new customers to this old favorite. The addition of mashed avocados to this recipe makes for a creamy texture and suprising flavor and color. Varying the garnishes further differentiates the preparation.
1 bunch parsley
1 cup olive oil
5 roasted red peppers
1/2 cup vegetable oil
20 hard-boiled eggs, peeled and split in half
2 ripe avocados, peeled and pitted
3 tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. chipotle powder
1/4 tsp. ground black pepper
Oven-crisped prosciutto, diced red pepper and seasoned crabmeat, for garnish
- Prepare parsley oil: Blanch parsley for 10 sec.; shock in ice water and drain. Pat parsley thoroughly dry. Puree in blender while drizzling in olive oil.
- Prepare red pepper coulis: Puree roasted peppers in food processor with vegetable oil. Pass through chinois, adding additional oil if necessary to achieve a smooth consistency.
- Remove yolks from hard-boiled eggs. In food processor, pulse yolks until finely chopped. Add avocados, mustard, salt, chipotle powder and pepper; pulse until smooth. Add 1 tbsp. parsley oil; pulse again.
- Transfer mixture to plastic pastry bag fitted with star tip; squeeze out all air. Refrigerate until service.
- Per order, pipe avocado filling into three egg white halves and top each with a different garnish (prosciutto, diced red pepper and crabmeat). Garnish plate with parsley oil and red pepper coulis.