Biotest

Guac-Deviled Eggs


#1

[center]Guac-Deviled Eggs [/center]
So I was walking through Wal-Mart the other day when I stumbled into a whole aisle that appeared to have been stocked by the decorating committee of my 8th grade gradation ceremony: pastel, pastel, as far as the eye could see.

(Hey, the ceremony could’ve been worse. I think the second choice was a Miami Vice theme. And I hate wearing shoes without socks.)

Turns out it was the Easter aisle, which I presume to mean that the holiday will be coming up soon. Then again, the Christmas decorations start to appear about September, so maybe Easter is a few months away.

Heck, I don’t know. Never understood the holiday anyway. I mean, I know the Christian origins, but I’ve never grasped how that turned into a time when a giant anthropomorphic rabbit sneaks into our yards and gives our kids’ diabetes.

No, no, don’t even try to explain it to me. I don’t even care anymore.

I’m making my own eggs for Big Scary Rabbit Day this year. A reader passed the basic template of this recipe on to me and I’m passing my version on to you. It’s sort of a “Paleo-ish” rendering of deviled eggs. I like it because it’s full of healthy fats and it makes the yolk-deniers choke on their rice cakes when they see you bite into one.

Check it out!

[center]Guac-Deviled Eggs [/center]
Ingredients

4 omega-3 eggs, hard boiled
1 avocado, a little on the soft side is best
2 teaspoons of your favorite hot sauce
1 teaspoon lime juice, or a good squeeze
natural pink sea salt and fresh ground pepper to taste
paprika

Instructions

  1. Boil some eggs. Remember, if the yolks are green or gray, you’ve overcooked them. Be careful next time, ya fire-happy Neanderthal.

  2. Cut eggs in half and carefully pop out the yolks. Place in a bowl.

  3. Toss in the avocado (you may want to dice it first) and mash together with the yolks. A potato masher or even just a fork will do the trick.

  4. Add hot sauce (Tabasco, Tiger Sauce, etc.), lime juice, salt, and pepper. Stir.

  5. Refill eggs with mixture and hit them with a dash of paprika. Try not to think of baby shit, and enjoy!

Options: Endless, as always. Go crazy with the dried or fresh herbs. Cilantro is very nice. I’ll also add a finely diced chipotle (canned smoked jalapeno in adobe sauce) if I want some kick. Garlic is cool too.

So, stay out of your kiddo’s Easter basket and try these instead. And if you see a Big Scary Rabbit, remember that thems good eatin’!

[As always, post your pics and creative variations below. First one to do this with an ostrich egg gets 1000 imaginary Shugart points!]


#2

Basically, the avocado is replacing the mayo, which is questionable stuff if you don’t make it yourself.


#3

Healthy, testosterone-supportive saturated fats, some omega-3s, and heart-healthy monounsaturated fat. It’s got ya covered.


#4

Now, you CAN get all fancy and place the guac mixture into a piping bag. This will make a purdier final product as shown above with regular deviled eggs, but…


#5

…I usually just want to eat them up fast, so I don’t bother with the piping bag.


#6

I love it! I’m trying this tonight.


#7

Little tip that helps hugely: instead of mixing it all in a bowl, mix it in a sandwich size plastic bag. Just mush that bugger with your hands until you get the consistency you like. Then, cut a small corner off and squirt it into the eggs.

It’s much easier and it makes for great presentation!


#8

I wish I would have tried that tonight Xab! These are excellent Chris! Keep the great posts coming!


#9

[quote]Xab wrote:
Little tip that helps hugely: instead of mixing it all in a bowl, mix it in a sandwich size plastic bag. Just mush that bugger with your hands until you get the consistency you like. Then, cut a small corner off and squirt it into the eggs.

It’s much easier and it makes for great presentation![/quote]

Yep, the poor man’s piping bag. Good tip!


#10

I’ve always preferred to cook the eggs the same way I cook broccoli, with steam. Pop some eggs into a colander, place it inside of a pot with a layer of boiling water, and 15 minutes later they are done. Also if you forget about them, its a lot harder to overcook the eggs this way so they don’t turn out grey. The recipe though sounds great and I may have to make some of those today.


#11

Green eggs and ham

haw haw haw

Couldn’t resist


#12

Ah yes, it’s that time of year to get out the ole egg platters.
I usually bring a platter of deviled eggs to our Easter family gathering.
It usually grosses out my super picky nieces and nephews.
Can’t wait until they see the guac deviled eggs this year! Nice recipe.


#13

Hey Chris really enjoy your unique recipes and just your articles in general.

Recently put up a thread in Nutrition about favorite recipes when dieting just stopping by to request a simple recipe for the thread.


#14

Made these last night using fresh chopped basil and green onion. Delicious! Thanks for the recipes Chris (I’ve been eating a ton of the meat cups since I saw your recipe for that a few weeks ago…)


#15

Ummm. Garnish each with half a green olive (w/pimento). More healthy fat, makes 'em purdier AND gives 'em a nice KICK! Double ummmm.


#16

Good tips, everyone!


#17

You dirty dirty beotch. You had to put this up when I’m V-Dieting. 23 days later I may start making these at my hsm!


#18

[quote]VTBalla34 wrote:
You dirty dirty beotch. You had to put this up when I’m V-Dieting. 23 days later I may start making these at my hsm![/quote]

Hee hee.

A couple of these would be fine for your weekly HSM. Just have with a big salad and a protein source.


#19

Do yourself a flavor and put a couple of squirts of siracha in there.


#20

I always make deviled eggs with mustard, but I might give these a try.