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Devilish Deviled Eggs

These deviled eggs will be the first to go at any gathering, and they will be a special treat for the guests who enjoy a bit of added spice! The fiery flavor from the spicy mustard and cayenne accent the creaminess from the egg yolks and avocado deliciously, and the hot sauce provides a pop of tangy heat that is sure to excite any palate.
Serves 24

1 dozen large hard-boiled eggs, cooled and peeled
1 large avocado, pitted and peeled
2 tablespoons (30 ml) spicy mustard
2 tablespoons (30 ml) Paleo Mayo (see Chapter 5)
1⁄4 teaspoon (20 ml) cayenne pepper
1⁄2 teaspoon (10 ml) paprika
Hot sauce, to taste (Tabasco works well)

1. Evenly slice eggs lengthwise and remove yolks.
2. Place yolks in a medium mixing bowl with avocado, spicy mustard, Paleo Mayo, and cayenne pepper. Mash together with a fork, and stir until well blended with a smooth consistency. Place mixture in a piping tube (or a plastic bag with a tip of the corner cut off to make a hole).
3. Place egg white halves on a serving plate/platter and fill each with the yolk mixture. Sprinkle each with paprika and a drop of hot sauce before serving.

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Devilish deviled eggs with a creamy avocado filling that turns the picnic classic into something genuinely special. Mashed avocado, spicy mustard, Paleo mayo, and cayenne whip into the yolks for a filling that's rich, tangy, and just a little bit wicked. Piped neatly into the whites and finished with paprika and hot sauce, they're as pretty as they are delicious.

Pro Tips

• Mash the avocado thoroughly with the yolks until the filling is completely smooth — it pipes much more neatly and looks far more elegant.
• Pipe the filling with a bag with the corner snipped off if you don't have a piping tube; a zip-top bag works beautifully.
• Add a drop of lemon juice to the filling if you're making them ahead — it keeps the avocado green and bright.
• The cayenne in the filling plus a drop of hot sauce on top gives layered heat; adjust both to suit your crowd.

Frequently Asked Questions

How do I make perfect hard-boiled eggs?

Cover the eggs with cold water, bring to a boil, then cover and remove from heat for 10 to 12 minutes. An ice bath stops the cooking and makes peeling easy.

How far ahead can I make deviled eggs?

Fill them up to a day ahead and refrigerate covered. The avocado filling is happiest within 24 hours before it starts to darken.

Are deviled eggs Paleo?

These are — eggs, avocado, spicy mustard, and Paleo mayo. No dairy, no flour, and they fit every way of eating at a mixed table.

Why are my deviled eggs hard to peel?

Slightly older eggs peel more easily than farm-fresh ones. A proper ice bath after boiling also helps the shell release cleanly.

Recipe Card

Stav Kogan

Devilish Deviled Eggs

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Servings: 24 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 dozen large hard-boiled eggs, cooled and peeled
• 1 large avocado, pitted and peeled
• 2 tbsp spicy mustard
• 2 tbsp Paleo Mayo (see Chapter 5)
• Evenly slice eggs lengthwise and remove yolks.

Method

 

1. Place yolks in a medium mixing bowl with avocado, spicy mustard, Paleo Mayo, and cayenne pepper. Mash together with a fork, and stir until well blended with a smooth consistency.
2. Place mixture in a piping tube (or a plastic bag with a tip of the corner cut off to make a hole).
3. Place egg white halves on a serving plate/platter and fill each with the yolk mixture.
4. Sprinkle each with paprika and a drop of hot sauce before serving.

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