One of my favorite party time appetizers has always been deviled eggs and with 4th of July coming up, I thought I would share these yummy little pic-nic perfect bites with you all! This isn’t the first time I’ve made these. In fact, a few years ago, I was on a kick where I was mixing avocados into everything, cookie batter, brownies, smoothies, and then deviled eggs. I can’t remember if I saw it somewhere or if it just came to me but either way, it’s a great way to add some extra volume to your yolk mixture and some heart-healthy fatty acids.
Fun fact: Did you know that avocados have more potassium than bananas? (no? Me either.)
I know the color is hard to see in these photo, but there is indeed a whole avocado in the yolk mixture on these babies. I’ve also added a few drops of white truffle oil to the yolk mix. You can usually find white truffle oil in the same section as the olive oil in your local grocer, but specialty grocers will more likely have a better selection to choose from. (Think Williams Sonoma, Whole foods etc.) I found a small bottle at my local Meijer. BEWARE: a little of this stuff goes a long way!
I think I remember hearing Anthony Bourdain say that truffle oil is one ingredient that he finds way overused and over-hyped. (RIP Anthony, I was truly saddened by his recent death. Aaron and I were and are, huge fans). While I can agree that truffle is an accoutrement that can definitely be deemed as “too much of a good thing” because of the potency of its scent and flavor, I’m never one to turn down a crispy Parmesan truffle fry, or shaved truffles over Pappardelle. drooling just thinking about it. I also remember reading somewhere that you should think of truffle oil as you do perfume- just a tiny bit as a finishing touch will do! Great advice if you ask me!)
This recipe makes just enough extra yolk mixture to have some left over to dip your crispy veggies in! I dipped cucumber and carrots in mine.
- 12 eggs, hard boiled, peeled, and halved
- 1 ripe avocado
- 1/2 c mayonnaise
- 2 Tbsp white vinegar
- 1 Tbsp Dijon mustard
- 1 1/2 Tbsp white sugar
- 1-2 drops of white truffle oil
- salt and pepper to taste
- Paprika for garnish
- bacon crumbles for garnish
- Halve eggs length wise, remove yolks and place into a bowl.
- Mash yolks and avocado. (I used a hand mixer but a fork will work as well).
- Mix in all other ingredients (sans garnishes).
- Fill your egg whites evenly with your yolk mixture.
- Garnish with paprika and bacon crumble.
- I like to pipe my yolk mixture into the whites using a plastic bag for an extra special touch. If you don't have any icing piping bags, a gallon size zip-loc will do just fine!
