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AVOCADO DEVILED EGGS WITH NIMAN RANCH CHORIZO
Deviled eggs have been a staple for breakfasts, brunches, and even watching football games for decades. Still, this delicious snack can be followed by a hefty ‘eaters guilt’ since they traditionally contain a generous share of mayonnaise. Chef Thomas from Tomfoodery has put a twist on these deviled eggs by replacing the mayo with avocado, giving you extra feel-good nutrition paired with a side of amazingness. The recipe makes 24 deviled egg bites.
To learn more about Chef Thomas Tennant and Tomfoodery Kitchen; a passion and concept centered around local ingredients highlighting Caribbean cuisine with global influences.
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INGREDIENTS
- 12 Large Organic Valley eggs
- 1 Ripe Hass avocado (use another ½ avocado if the avocado is small or the seed is very large)
- 1 tablespoon dijon mustard
- 1½ tablespoon lemon juice (about one lemon)
- 2 teaspoons hot sauce (vinegar-based)
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons mayonnaise
- 2 teaspoons smoked paprika
- Chopped parsley (for garnish)
- Chopped Scallion (for garnish)
- 4 Niman Ranch Chorizo Sausages, sliced and baked until Crispy (see note)
METHOD TO BOIL THE EGGS
In a medium-sized saucepot, fill with salted water and a splash of distilled white vinegar. (Hint: The salt permeates the shell a little bit, and the vinegar helps to break down the shells, making them easier to peel). Bring to a rolling boil.
Place the eggs in the saucepan and boil for exactly 10 minutes, then immediately place them in an ice bath and peel right away once they are cool.
There are multiple reasons to do this. First of all, it stops the cooking process from residual heat, so you don’t end up with overcooked eggs. But just as importantly, it makes for easy peel-boiled eggs! The reason is, some of the water permeates the shell, which helps loosen the bond to the egg white.
PREPARE THE FILLING
Cut the hard-boiled eggs in half, and place the yolks in a small food processor or blender. Add in the avocado, mustard, lemon juice, hot sauce, salt, pepper, and mayonnaise. Process until smooth, stopping to scrape down the sides if needed.
Taste the mixture and add one teaspoon of water/hot sauce, if needed. If you want more of a tangy flavor, you can also add more lemon juice to the taste. For texture, you can even add finely diced avocado, scallion, or chorizo.
Once the filling flavor is to your liking, transfer it to a plastic bag or piping bag. You can use a pastry tip if you have one, but cutting the corner of the bag will create a nice piping effect, too. Arrange the egg white halves on a large plate and pipe the filling into each half.
Garnish the avocado deviled eggs with paprika and chopped parsley and disco or crisp Niman Ranch Chorizo.
NOTE: You can slice this fully cooked sausage in any direction you like, though I like when they curl up when baked. Bake on a sheet pan at 400 degrees or fry in a pan until crispy. Reserve the rendered fat, it can be used in the filling for an extra punch of flavor.
Serve right away or keep them chilled in the fridge until ready to serve.
Your guests and family will love these protein-packed treats.