This week on Sunday Funday we're celebrating Avocados since it's National Avocado Month, starting today. I had to participate since avocados are one of my favorite green veggies. BTW, it's also Banana Month as well, and I'll be sharing my Banana Bread recipe later on this week.
Wendy of A Day in the Life on the Farm suggested we have fun with Avocados this week. She's also our hostess for this event.
I made some Spicy Avocado Deviled Eggs with some Guacamole and Sambal Oelek.
I got hooked on Guacamole the first time I tried it, and I'll buy avocados and make Guacamole just cause. Why am I talking about Guacamole?
Well, it just so happens that this week on Sunday Funday, it's Avocado Month and
Awhile ago, ok, so it was several years ago, I bought some premade, or rather processed, avocado in little tubs. These are by Wholly Avocado; some are guacamole, and some are just plain processed avocado. I like keeping them in my fridge for those avocado emergencies, cause I'm tired of chucking avocados, cause they have a habit of ripening and needing to be used TODAY by 2PM at the latest. You know what I mean. And now that you've suffered through my avocado lecture, let me bore you with my hints, or rather, my hard and fast rule when it comes to making hard-cooked eggs.
I'm quite frankly shite at figuring out how long to cook eggs to get them to the perfect doneness, so many years ago, I bought an Eggsact Egg Timer. You can get it here. I love my Timer and use it often because I love a soft-boiled egg, and this way I can cook it to my taste.
If I can plan ahead, when I make Deviled Eggs, I like to take the eggs out the day before and let them sit on the counter for at least 24 hours. Mainly because I buy super-fresh eggs, and they are notoriously hard to peel once they're hard-cooked.
I then cook them with my timer, the timer changes color and lets you know how cooked they are by where the color changes, and as soon as they're hard-cooked, I take the pot, drain the hot water, and shake the eggs inside, fracturing the shells.
I then fill the pot with cold water, let them sit for just a minute or so, pick off a little piece of shell, puncturing the membrane a little,
Place the egg back in the pot, and continue until I've done all the eggs. Then I peel them. The eggs will still be warm, but you can handle them easily. The cold water gets in under the membrane, and the shells peel away easily.
And if you should happen to find a stubborn egg, well, gosh, if you're making deviled eggs, just smoosh that egg white in with the rest of the yolks. You just get more filling that way. Or if making egg salad or potato salad, no one will know but you. I've been making my hard-cooked eggs this way most of my life, and it works. I buy very fresh eggs, which are notoriously hard to peel, so I let them sit on the counter for at least 24 hours before cooking them.
Now that we have those two things out of the way, let me show you how to make my spicy avocado deviled eggs. I made only 4 eggs this way, because while I love eggs, I can only eat so many per day. OK, so two is my usual limit.
I also want to say, that if you do my little trick of setting the eggs on the counter overnight, make sure they're sitting upright, as the yolk will migrate to the side of the egg, and that means a thinner side wall, as you can see here, getting the yolk out made me 'break' or tear that thin side wall.
I also have fun with my eggs. I don't just cut them lengthwise; I'll cut them in half, then cut a very thin slice off the bottom, so they sit nicely, before I cut them in half. Variety is the spice, they say.
You will also end up with way more filling than you need. I personally like piping them into the egg whites with a star tip,
but you do you. However, you get the filling in there, it's good. I like the leftover filling on crackers or tortilla chips as a nice little treat/snack.
Here goes the recipe, such as it is. I only made 4 eggs this time, but if you make more eggs, just increase the amounts as needed. I would suggest a dozen eggs, 2 avocado mini's, or a half cup of mashed avocado.
Check out the fun my fellow Sunday Funday bloggers had with Avocados.
- A Messy Kitchen: Avocado Chicken Salad
- Mildlyindian: Avocado chutney
- Mayuri's Jikoni: Avocado Strawberry Salad
- Amy's Cooking Adventures: Avocado Toast with Crispy Chickpeas
- Making Miracles: Chocolate Avocado Pudding
- Food Lust People Love: Chunky Avocado Egg Salad
- A Day in the Life on the Farm: Crab and Avocado Salad
- Sneha's Recipe: Creamy Avocado & Egg Salad- Keto
- Cook with Renu: Grilled Tofu Avocado Sandwich
- Sizzling Tastebuds: No cook Avocado Spread
- Karen's Kitchen Stories: Pineapple Avocado Salsa
- Sid's Sea Palm Cooking: Spicy Avocado Deviled Eggs
- Our Good Life: Winter Citrus & Avocado Salad with Olive Oil and Sea Salt
Recipe for the Spicy Avocado Deviled Eggs follows:
Spicy Avocado Deviled Eggs
Deviled Eggs are so much fun to play with. You can add all kinds of deliciousness to them. I added Guacamole and Sambal Oelek to these eggs. Just double, triple, or quadruple the ingredients for your deviled egg extravaganza. I cooked 4 eggs for this recipe, but you can do more
Ingredients
- 4 hard-cooked eggs, cut lengthwise or in half.
- 1/4 cup prepared guacamole
- 1 heaping teaspoon Sambal Oelek, more or less to taste.
- 1 teaspoon mayonnaise if desired
Instructions
- Mash up the egg yolks on a plate with a fork and, if need be, add any whites you massacred, breaking them up as well.
- Place the mashed egg yolks and any whites into a small bowl.
- Add the guacamole and the mayonnaise if needed, stir together.
- Place the mixture into a piping bag, equipped with a star tip.
- Pipe the mixture into the prepared egg whites. You can enjoy the leftover egg yolk mixture on crackers or tortilla chips, or make a fancy egg sandwich. Cause there will be leftovers, depending on how high you pipe the filling onto and into the egg whites.
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