Asparagus Avocado Deviled Eggs
with summer herb Greek yogurt mayo
Sooo the other day my work friend asked me if I had a trick for making hard boiled eggs so they peel easy, and I had to say I have a trick for making hard boiled eggs that TASTE great, but they are danged hard to peel (especially if you’re using fresh eggs, which I always seem to be doing because I use up eggs so quickly!)
I asked my foodie friends on facebook what they do and they had several suggestions. I tried two of the methods suggested, to test out which one works best.
- The first method I tried was adding salt and baking soda to the water when boiling. This definitely made the eggshells more “crisp” and they did peel a little easier, but not significantly easier, and I wasn’t very fond of the smell of the water.
- The second method I tried was not to boil the eggs at all, but to bake them in the oven. (I used my toaster oven. ) Preheat the oven to 325, set the whole eggs directly on the oven rack and let them cook for 25 – 30 minutes. I cooked mine for 30 minutes. Use tongs to remove them from the oven and plunge immediately into an ice water bath.
Method 2 was the clear winner. I found the baked eggs SO much easier to peel. Of course, I told my dad about this and he immediately asked “so how long would I cook them if I wanted a soft boiled egg?” … I suggested he should experiment with that and let me know, but I have a feeling now that I’m curious, I’m going to have to try ANOTHER egg experiment.
Anyway, once I’d made the eggs, then I needed something to DO with them, and what better way to use up a bunch of hard boiled eggs than to make deviled eggs? I stirred in some of that lovely herb Greek yogurt “mayo” I made the other day, added some avocado, some leftover roasted asparagus that I pureed and a bit of lime juice and voila! I had created some dang pretty green deviled eggs. I garnished them with little basil leaves and chive flowers, because I happen to have these things growing in my little container gardens.
- 6 hard boiled eggs, peeled
- 1/2 of a ripe avocado, mashed
- 1/4 cup summer herb yogurt "mayo" (recipe here)
- 1/4 cup leftover roasted asparagus, pureed (measured after puree-ing)
- 1 - 2 teaspoons fresh squeezed lime juice
- For garnish: fresh herb leaves and/or chive flowers.
- Slice the peeled eggs lengthwise and carefully remove the yolks, setting the yolks in a small mixing bowl. Mash the yolks, then add the avocado and mash that in with the yolks.
- Stir the herb yogurt mayo and puree of asparagus into the mashed egg yolk mixture, then stir in the lime juice. Add salt & fresh ground pepper to taste and stir a bit more.
- Spoon the green egg yolk mixture into the center of the egg whites. Set on a serving plate and garnish with fresh herbs and chive flowers, if desired. I used small basil leaves and chive flowers.
Prep/cooking time does not include egg boiling time, as that varies depending on the method you're using. Asparagus cooking time is also not included.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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