Creamy Avocado Deviled Eggs Recipe

More Information

Recipe by Pete Evans

When it comes to classic appetizers, nothing beats deviled
eggs — they’re
well-loved [CO1] by
many because of their simplicity yet versatility. You can incorporate various
ingredients — cheese, vegetables, herbs and spices, and even meats — into the
filling. Plus, you can serve them anytime. Whether it’s for a fancy holiday
dinner or just a Super Bowl snack to share with friends, this delicious dish is
one that will surely impress your guests.

We’ve shared with you a couple of delicious deviled eggs
recipes before: guacamole-and-turmeric
deviled eggs and another that features wild
salmon, both of which are perfect for those who want to follow a ketogenic diet.
Here’s another variation, courtesy of renowned Australian chef Pete Evans, that
you can add to your repertoire. This simple avocado deviled eggs recipe is a
fantastic way to incorporate healthy fats into your meals. Plus, the texture of
the avocado blends well with the egg yolk, for a creamy, flavor-filled filling.

Ingredients:

6 free-range
organic eggs

1 avocado, chopped

2
tablespoons mayonnaise[RS2]

1 1/2
teaspoons lemon juice

1 tablespoon
finely chopped flat-leaf parsley
leaves, plus extra roughly chopped, to serve

Sea salt and
freshly ground black
pepper

1 to 2
tablespoons salmon roe

Procedure:

1.
Fill a saucepan with water and bring to a boil.
Reduce the heat to medium so that the water is rapidly simmering, then add the
eggs and cook for 8 1/2 minutes. Drain and when cool, peel the eggs under cold
running water. Allow the eggs to cool completely.

2.
Slice the eggs in half lengthwise. Carefully
remove the yolks from the whites and place the yolks in a bowl. Mash the yolks
with a fork, add the avocado, mayonnaise, lemon juice and finely chopped
parsley and whip with a spatula or wooden spoon until smooth and creamy.

3.
Place the egg white halves, cavity-side up, on a
platter and evenly spoon the avocado mixture into the cavities. Top each filled
egg with 1/2 teaspoon of salmon roe and sprinkle over the extra parsley leaves.

Makes 12 deviled eggs

The Perfect Deviled
Egg Starts With Free-Range Organic Eggs

When
preparing any type of food, you must make sure to verify its source so that you
can be assured that you’re getting only the highest quality. This is very
important when it comes to eggs and other animal products. Beware, as most eggs
you see sold in supermarkets are derived from confined animal feeding operations (CAFOs), where animals are kept in dirty, cramped
spaces and fed an unnatural diet.

To ensure that
you’re getting only high-quality organic pastured eggs, find a local farmer who[CO3]
allows their hens to forage freely outdoors. Pastured eggs are a wonderful
source of high-quality protein and healthy fats, as well as carotenoids like
lutein and zeaxanthin. Choline, tryptophan, tyrosine and betaine are also beneficial nutrients found in eggs. For more
tips on identifying eggs, check out the infographic below:[ECF4]

[ECF5]

An Avocado a Day
Keeps the Doctor Away

While
it’s technically a fruit, here’s one thing that sets avocado apart: It doesn’t
have very high levels of fructose, making it one of the safest foods to eat
every day.

In terms of health
benefits, you’ll be surely shocked: From protecting your heart and vision
health to even promoting healthy skin, avocado certainly delivers. In fact, its
benefits actually go beyond that.

This shouldn’t come
as a surprise, as avocados contain high amounts of healthy fats, fiber and protein,
as well as essential vitamins and minerals, like B vitamins, folate, potassium
and vitamin K.

Many are still
hesitant to include avocado in their meals, though, because of its high fat
content. However, avocados actually have positive effects on cholesterol
levels. One review found that people who consume this fruit have higher levels
of good HDL cholesterol than those who don’t. Avocados may also help lower
triglyceride levels.[1] [ECF6]

More Useful Tips When
Making Deviled Eggs

If you’re a novice chef or if it’s your first time to make
this appetizer, deviled eggs can be a bit tricky to master. Here are a few
helpful tips to get you started.[2]^{, [3],[4]}

·
While
fresh eggs are generally better, the freshest ones may not be ideal for making
deviled eggs. This is because the fresher eggs are, the harder they are to
peel. Instead, buy eggs a few days in advance.

·
Use a
pastry bag or cookie press to fill the eggs, to give them an elegant appearance.
If you don’t have either, get a plastic food bag, place the filling inside and
cut a corner for a makeshift piping bag.

·
Allow the
eggs to cool completely in an ice bath before peeling. One tip is to crack
the cooled egg and place it in the ice bath for several minutes.

·
Experiment
with the topping. In place of salmon roe, try using feta cheese, pickles or
fresh herbs like chives for added flavor.

About Pete Evans

Pete Evans is an internationally
renowned chef who has joined forces with Dr. Mercola to create a healthy
cookbook that’s loaded with delicious, unique Keto recipes, ideal for people
who want to switch to a ketogenic diet. The “Fat for Fuel Ketogenic Cookbook” is the
perfect tool to help get you started on your ketogenic journey. CLICK HERE to order your copy now.

Pete has had numerous noteworthy
contributions to the culinary world. He has not only cooked for the general
public, but he’s also cooked a royal banquet for the Prince and Princess of
Denmark, a private dinner for Martha Stewart, and even represented his hometown
at the gala GʼDay USA dinner for 600 in New York City.

Pete’s career has moved from the
kitchen into the lounge room with many TV appearances including Lifestyle
channel’s “Home” show, “Postcards from Home,” “FISH,” “My Kitchen Rules” and “A
Moveable Feast.”

Source:: Mercola Health Articles