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Avocado Angel Eggs – from Marcy
1 dozen eggs
2 ripe California avocados, medium
1 teaspoon capers
2 tablespoons shallots, minced
1 tablespoon lemon juice
1/2 teaspoon paprika
6 black Nicoise olives, diced
Boil the eggs for three minutes. Peel and slice each egg in half lengthways. Remove egg yolks and place the egg white halves on a serving platter. Puree avocados and fold in minced shallots, mashed capers and lemon. Pipe mixture from a pastry pipette bag or spoon mixture into the egg whites. Garnish with a sprinkle of paprika and diced olives.
And the extra yolks? I make devilled eggs (g). I never have enough yolk to suit me when I make devilled eggs. So, I do half and half. I boil about 18 eggs, scoop the yolks out and fill some with one filling and the rest with devilled egg. Whatever is left over, I stuff celery. I cut the celery up into bite-size chunks and we use them for quick snacks.
In the past, when I made devilled eggs, I would always have to add too
much mayonnaise to make up for the lack of yolks. Or, sometimes I'd just
toss the extra whites to my dog.