Friday, July 17, 2015

Chipotle Deviled Eggs with Avocado

DEVILISH DEVILED EGGS: MAKE THEM HOT, CREAMY, AND SINFUL



It's no secret I love a great deviled egg. The first round was such a hit, that I've been experimenting like crazy.  This is my best hit yet. Even my boss loved them.  

It all began when I stumbled upon Sir Kensington's Chipotle Mayo.  I'm already a huge fan of the regular variety and I just couldn't help myself from an impulse buy when it was on sale.  But I was at a loss for how to actually enjoy it short of spreading it on a lettuce leaf and making some makeshift turkey sandwich (boring... unless you add bacon... hmmmm - stay tuned).  In any case, I wracked my brain for all of the recipes that use mayo and I happened to have a surplus on eggs on hand.  It instantly became a no-brainer.  I had to give it a shot.

And thus the spicy deviled egg was born.  The heat is formidable, I warn you.  But the addition of avocado on top balances the flavor profile so that once you pop you just can't stop.  I'm surprised I even had enough on hand to let my boss try them.  (I'm telling you - surplus of eggs).


INGREDIENTS


3 Hardboiled Eggs
1 Tbsp Sir Kensington's Mayo
1 Tsp lemon juice
Salt and Pepper
1/4 Avocado
1 Tbsp Sir Kensington's Chipotle Mayo

TOOLS REQUIRED:

Bowl, plastic sandwich bag, immersion/stick blender recommended (hand mixer or blender can be used as an alternative)                     


INSTRUCTIONS:

1.


2.
Slice the eggs lengthwise and carefully put the yolks into a bowl.  I like to gently press on the back side of the yolk to "pop" it out.  

Add the mayos, lemon juice, a pinch of salt, and a pinch of pepper to the yolks.  Blend with a stick blender until creamy.  
3.


4.
Spoon the mixture into a plastic baggy, seal it, and snip off a corner.  Then pipe it into the empty egg white halves.  

Dice your quarter of avocado into 6 chunks and top each egg.  



SERVES 3 

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