So remember when I used to post a lot of recipes on this blog? It’s been something I’ve been struggling to get back into, so when I saw that the California Avocado Commission was hosting a recipe contest for the attendees of FitBloggin’, I knew it was the perfect chance to get back into it! Not only do I love avocados and coming up with simple and delicious recipes, but I also love me a contest with a chance to win some pretty sweet prizes.
For the California Avocado Cutting-Edge Culinary Recipe Contest, we had to come up with a recipe featuring California avocados, and I’ve been toying with different ideas for weeks. Here’s what we’re being judged on:
- Creative use of California Avocados
- Simple ingredient list with less than 7 components
- Variety of fruits and vegetables
- Recipe Photo Quality
As you probably know, I absolutely love everything avocado, but I generally use it in super simple ways that would barely constitute a recipe. So for this, I wanted to come up with a recipe that uses the California avocado as a staple ingredient in a way that I wouldn’t normally think to use it. I also wanted to use it in a way that would make the recipe healthier, but wanted to keep it pretty simple since those are the kinds of recipes I like (slash am capable of making).
Enter deviled eggs.
While traditional deviled eggs use mayo to smooth out the egg yolks, I thought the creaminess of an avocado might be a great replacement to still get that same satisfying consistency, and it worked out perfectly. Seriously, besides a slight green tint to the yolks, no one would ever know you slipped an avocado if you went with the traditional accompaniments of Dijon mustard, lemon, and cayenne. Trust me, I tried it.
But for this, I wanted to go a little further and use some other flavors to play off the avocado, so I went with a Mexican twist.
In addition to the egg yolks and avocado, I used lime, cilantro, cumin, and jalapeno for the filling and it was AWESOME. The filling was so creamy and flavorful, and the thin jalapeno slice added a nice crunch as a garnish. You could also top these with a tortilla chip, or leave the garnish off all together, but I loved the idea of using some of the ingredients already in the mix on the top. I had a few taste testers, one who apparently is very critical when it comes to his deviled eggs, and he said these were “actually awesome”. I’m told that was a deep compliment. I’ll take it.
Without further ado, here’s the final recipe!
Avocado Deviled Eggs
- 12 large hardboiled eggs, peeled (I use this method)
- 1 large ripe California Avocado
- 1 lime, cut in half
- 1 tbsp cumin
- 1 cup cilantro leaves, plus extra for garnish
- 1 jalapeno (I used a red one)
- salt to taste
1. Cut the hardboiled eggs in half lengthwise and separate the yolks from the whites.
2. Combine the egg yolks, California Avocado flesh, juice of the lime, cumin, cilantro leaves, and as much as the jalapeno as you like. If you don’t want it too spicy, you can discard the seeds and only use half the pepper. I cut off a few rings for garnish and threw the rest in there and it was perfect for me.
3. Combine all ingredients until smooth. Use a food processor for the best results, but if you don’t have one or don’t feel like cleaning it afterwards, you can also mash it together with a fork, use an immersion blender, or use a regular blender.
4. Spoon the mixture into a plastic bag, cut off a small diagonal edge, and squeeze the mixture into the egg whites. You can also just spoon it in if you don’t want to go through the trouble.
5. Garnish with sliced jalapeno and/or cilantro, if desired.
6. Enjoy! These will go fast.