Deviled Eggs

I absolutely love deviled eggs, but I’m not a fan of mayonnaise.  When I can, I try to make these with homemade aoili. The fresh garlic and lemon in the aioli gives it a more nuanced flavor, but you end up with a lot of leftover aoili if you make it just for this dish.

Ingredients:

18 hard boiled eggs
4 tbsp mayo
1 large avocado (needs to be really ripe and creamy), mashed
1 tbsp fresh ground pepper (fresh pepper is more potent. Use a little more if it’s pre-ground)
2 tbsp brown mustard (use less or Dijon if you want less of a tang)
1 tbsp garlic powder (OK to add more if you really like garlic, or omit if you don’t)
1 tsp coarse salt

Optional:
1 tsp sesame oil
1 tsp truffle oil
paprika

Directions:
Note: The yolks’ dryness will depend on how cooked your eggs are.
My method for cooking the eggs (so the whites are tender and not rubbery):
-Place eggs from the fridge in sauce pan completely submerged in cool water. Add about 2-3 tbsp of salt to the water.
-Place over high heat, until the water reaches a boiling point.
-Turn off heat and cover. Let sit for 25 min. (if using room temp eggs, let sit for 12 – 15 min)
-transfer eggs to a colander and run under cool water to stop the cooking.

1. Peel eggs, cut in half, and separate the yolks from the whites.
2. break up the yolks
3. In a medium bowl, mix the salt, spices, oil, mustard, and mayo.
4. mix in the egg yolks. If it’s a little dry, add more mayo or mashed avocado
5. Fill the egg whites with the egg yolk mixture
6. sprinkle with the paprika for color

Tip: use a piping bag to quickly fill the eggs.