A different twist on the picnic classic- not just guack in egg halves, but a blended mixture. You can garnish this with a slice of pickled jalapeno (or fresh!) or perhaps you’d like a sliced black olive. I like spicy, so I did these with jalapeno and it was not too hot. Fresh pepper slices might be hotter. Olives definitely mild. I always love a deviled egg- they are so high in protein and so very low carb. Having different ways to do them is always a plus, and I always love avocado with egg.
I do like to make mine with pastured organic eggs, which means that they are not only organically fed, but allowed to free range and eat what chickens like to eat- bits of grass and bugs. Now I don’t want anything to do with bugs myself, but if it is once removed (chicken did the eating), it is fine by me. The yolks in pastured eggs are gorgeous and bright and you can taste the difference.
I did come across another way to find locally raised hens this week. It has listings for all over so check out the link for yourself and see if you can buy locally in your area.
LOCAL HENS: Find a Farm in YOUR Area!
It was the first time I had come across that link. Fortunate too, because I have been having a little difficulty getting eggs from my very local suppliers and had to find them somewhere else.
Hens from Local Farms
INGREDIENTS:
- 12 hard-cooked organic pastured eggs
- 1 avocado
- 1 tablespoon vinegar
- 1/4 cup salsa fresca
- 2 tablespoon mayonnaise
- Salt and pepper
- 24 jalapeno slices (pickled or black olive slices optional)
Remember to consider the time you need to boil and cool eggs first, about 30-40 minutes.
Use week-old eggs if you can, as really fresh eggs are the culprit in why some eggs don’t peel well; as eggs age, the membrane inside shrinks away from the shell, making them easier to peel.
METHOD:
Step 1
Peel eggs and halve.
Step 2
Put yolks in a bowl with avocado, vinegar, salsa, mayo, and salt and pepper.
Step 3
Mash with a fork or you can pulse it in a food processor.
Step 4
Spoon mixture into egg white cavities, or use a piping bag fitted with a large star tip.
Step 5
Garnish with jalapeno slices or black olive slices if you prefer.