Avocado Deviled Eggs
Karen Petersen from Oakdell Egg Farms shows how to make Avocado Deviled Eggs, a perfect finger food for the big game. (Copyright 2013 Sinclair Broadcasting Group.)
Prep
Cook
| Category: | Appetizers |
| Seasons | |
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Ingredients
Ingredients
| 1 dozen hard boiled Oakdell Omega 3 Brown Eggs, peeled and halved |
| 1/4 cup Greek yogurt or sour cream |
| 2 ripe avocados, peeled and pit removed |
| 1 tablespoon fresh lime juice |
| 1 teaspoon kosher salt |
| 1/2 teaspoon pepper |
| 1/4 cup minced cilantro |
| 2 tomatillos, husked, rinsed and cut in half |
Avocado Deviled Eggs Directions
- Cut eggs in half lengthwise; carefully remove yolks. Place yolks in a mixing bowl. Place whites on a serving platter and set aside.
- Add yogurt, avocados, lime juice, salt, pepper, cilantro and tomtaillos into the mixing bowl with the yolks. Using an immersion blender, blend until smooth. (If you don’t have an immersion blender, place all ingredients into a regular blender and blend until smooth).
- Spoon the avocado-egg mixture into the cavities of the egg whites.
- Serve as an appetizer!
