Asparagus Avocado Deviled Eggs

with summer herb Greek yogurt mayo

Sooo the other day my work friend asked me if I had a trick for making hard boiled eggs so they peel easy, and I had to say I have a trick for making hard boiled eggs that TASTE great, but they are danged hard to peel (especially if you’re using fresh eggs, which I always seem to be doing because I use up eggs so quickly!)

I asked my foodie friends on facebook what they do and they had several suggestions. I tried two of the methods suggested, to test out which one works best.

1. The first method I tried was adding salt and baking soda to the water when boiling. This definitely made the eggshells more “crisp” and they did peel a little easier, but not significantly easier, and I wasn’t very fond of the smell of the water.
2. The second method I tried was not to boil the eggs at all, but to bake them in the oven. (I used my toaster oven. ) Preheat the oven to 325, set the whole eggs directly on the oven rack and let them cook for 25 – 30 minutes. I cooked mine for 30 minutes. Use tongs to remove them from the oven and plunge immediately into an ice water bath.

Method 2 was the clear winner. I found the baked eggs SO much easier to peel. Of course, I told my dad about this and he immediately asked “so how long would I cook them if I wanted a soft boiled egg?” … I suggested he should experiment with that and let me know, but I have a feeling now that I’m curious, I’m going to have to try ANOTHER egg experiment.

Anyway, once I’d made the eggs, then I needed something to DO with them, and what better way to use up a bunch of hard boiled eggs than to make deviled eggs? I stirred in some of that lovely herb Greek yogurt “mayo” I made the other day, added some avocado, some leftover roasted asparagus that I pureed and a bit of lime juice and voila! I had created some dang pretty green deviled eggs. I garnished them with little basil leaves and chive flowers, because I happen to have these things growing in my little container gardens.

Asparagus Avocado Deviled Eggs

• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 12 deviled eggs 1x

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Ingredients

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• 6 hard boiled eggs, peeled
• 1/2 of a ripe avocado, mashed
• 1/4 cup summer herb yogurt “mayo” (recipe here)
• 1/4 cup leftover roasted asparagus, pureed (measured after puree-ing)
• 1 – 2 teaspoons fresh squeezed lime juice
• For garnish: fresh herb leaves and/or chive flowers.

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Instructions

1. Slice the peeled eggs lengthwise and carefully remove the yolks, setting the yolks in a small mixing bowl. Mash the yolks, then add the avocado and mash that in with the yolks.
2. Stir the herb yogurt mayo and puree of asparagus into the mashed egg yolk mixture, then stir in the lime juice. Add salt & fresh ground pepper to taste and stir a bit more.
3. Spoon the green egg yolk mixture into the center of the egg whites. Set on a serving plate and garnish with fresh herbs and chive flowers, if desired. I used small basil leaves and chive flowers.

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Notes

Prep/cooking time does not include egg boiling time, as that varies depending on the method you’re using. Asparagus cooking time is also not included.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at Tasty Tuesdays, Tuesday’s Table, Wednesday Roundup, Gluten Free Friday, Get Him Fed Friday, The Weekend Social, What to Do Weekends, Pretty Pintastic Party and The Hearth & Soul Bloghop.