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
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
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.
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
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.
