Author Notes: What we’re doing here is essentially taking the mayo out of the Deviled Egg recipe and replacing it with a modified Guacamole. (For those who don’t know, the word avocado comes through misunderstandings through the Spanish word for lawyer, hence ‘devil’s advocate’). —Taylor Ayral
Makes: 24
Ingredients
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12
large eggs
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1
medium, ripe Haas avocado
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juice of one lime
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2
tablespoons minced red onion
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2
tablespoons plum tomato, diced small
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1/2
teaspoon ground cumin
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1/2
teaspoon hot sauce of your choice
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1/2
teaspoon kosher salt
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freshly ground black pepper
Directions
- First, hard boil the eggs using whatever method you prefer. I recommend Alton Brown’s oven method: place a damp towel on a center rack of a cool oven. Place the eggs directly on top of the towel. Set oven for 320 F, cook for 30 minutes. When done, use the towel to transfer the eggs directly to an ice bath and chill thoroughly.
- Peel the eggs and cut in half lengthwise. If you used the oven method described above there will be an area on one side that is flat; place that flat side on the cutting board in order to cut through the center of the yolk. Remove the yolks to a large mixing bowl, reserve the whites.
- Use a fork or potato masher to mash the eggs and egg yolk together with the hot sauce, and lime juice until you get a thick but smooth paste.
- Add the minced onion, tomato, cumin, and salt. Mix until well combined. Your mixture should be thick but something you could dispense with a piping bag. If it’s too thick, add more lime juice or some mayonnaise.
- Using a piping bag with a medium star tip, or a plastic bag with one corner cut off, pipe 1-2 tablespoons of filling into the center of each egg white. Store in the fridge until ready to serve.
- Grind over some black pepper and sprinkle with a little more salt to serve. Or to be extra naughty, sprinkle with some bacon bits. Enjoy!
