Saturday, April 17, 2010

Not your Grandma's Deviled Egg!

Today I would like to write about my new favorite way to eat eggs!  This is not your typical Deviled egg, but what I call The "NEW" Deviled egg!  Deviled eggs are nothing new to the culinary world, something similar even being mentioned dating back to Ancient Rome (boiled eggs with various spices being sprinkled over the tops).  The first mention of spiced, flavorful eggs being called "Deviled" goes back to the 18th century!  But it seems like it was in the 50's that deviled eggs really became known as a favorite for potluck tables, family gatherings and holiday events.  Maybe it was because around that time packaged mayonnaise and mustard were readily available?  I'm not sure... But I know they were a staple with my family when I was growing up for holidays!  So Deviled eggs have a special place on my dining table, reminiscent of wonderful family times and happy days... Deviled eggs have been prepared so many ways, but the standard today seems to be mayo, mustard, salt, pepper, and paprika.  Some people use Miracle Whip (you know who you are!! ;) ), some even add pickle relish... But I wanted to create something more simple... More Wholesome... More Flavorful!  More Delicious!  And then the idea popped in my head, what could be more tasty, creamy and decadent than a beautifully ripe avocado?!  Bye Bye mayo, Hello AVOCADO!!  :)  And for the zippy, pungent and peppy part?  How about some freshly grated horseradish?! And plenty of fresh pungent herbs?!  Sounds like a recipe for success and delicious Deviled Eggs!  So here it is,  The "NEW" Deviled Egg!  I know you'll love it!

The "NEW" Deviled Egg:
Serves: 8 (1 whole egg per person)
Cook Time: about 15 minutes
Prep Time: about 10 minutes

8 whole large eggs
2 avocados, very ripe
2 teaspoons lemon juice, freshly squeezed
2 teaspoons horseradish, freshly grated for optimum flavor
1 teaspoon sea salt, fine
1 teaspoon peppercorn medley, freshly ground (mine includes: black, pink, and green peppercorns, coriander and allspice)
1/8 teaspoon red pepper, ground (cayenne)
2 Tablespoons fresh herbs, finely minced (dill, cilantro, rosemary, marjoram, Italian parsley and thyme)


1. For perfect hard boiled eggs every time: place the 8 eggs in a 2 quart sauce pot, cover with hot water with about an inch of water covering the tops of the eggs.  *A note on eggs:  if possible, use farm fresh eggs for the best flavor and quality!  If you must buy from the market, try to get the brown eggs from cage free, vegetarian fed hens...They really do taste better!  And also check for expiration dates, the fresher the egg, the better the flavor! Place the water covered eggs on the stove, and turn to high heat.  Bring to a rolling boil, and allow to boil for 3 minutes.  Then place the lid on the pot, turn off the heat, and allow to sit on the burner (with the heat turned off) for 11 minutes.  After 11 minutes carefully pour the hot water off the eggs into the sink (or save the water in a bowl to cool and pour onto your houseplants, so you don't waste the water!), and then run under cold water until the water remains cool in the pot (with the 8 eggs in it).  Allow to sit for a few minutes, just to cool the eggs enough to peel.  Carefully peel the eggs and set on a plate.
2. Slice the hard boiled eggs length-wise so that you have 16 halves.  Use a small spoon to slip the yolks out of the whites, and place the yolks into a bowl.  Mash well with the back of a spoon.
3. Slice the avocados in half, remove the pits, and scoop the avocado with a spoon into the bowl of mashed egg yolks.  Sprinkle the avocados and egg yolks with the lemon juice, and mash thoroughly, mixing well.  Add in the grated horseradish, sea salt, pepper, and red pepper. 
4. Finely mince a couple tablespoons of herbs. I simply went to my herb garden and snipped a sprig of this and that, use your favorite herbs, or whatever you have available!!  The point is to have a nice selection of herbs to add a pungency and deeper dimension of flavor.  But if you only have one fresh herb, use a couple tablespoons of that!
5.  Fill the egg white halves with a heaping tablespoon of filling, piling high on the egg.  You may have some filling left over, but it's delicious served on crackers or bread!
6.  Sprinkle the minced herbs evenly over the eggs, serve and ENJOY!!!


  1. These look terrific. Avocados are only 50 cents each this week, I think I'll make some!

  2. Don't forget my favorite herbs on eggs (deviled or otherwise) - dill and garlic.

  3. Hey John! I know the feeling, eggs are delicious with both dill and garlic! I have included dill as one of my herbs in this recipe, but garlic would be a tasty addition as well! You could add some garlic powder, or a touch of garlic paste to the filling mixture if you'd like, or- hey I just had an idea! How about some deliciously sweet and mild roasted garlic (so you can still enjoy all of the flavors of the herbs and horseradish?)? Yum!

  4. Congratulations on winning the contest! Great recipe :)

  5. Congratulations on winning the Adaptable Avocado Contest! This recipe is amazing!
    Thank you for sharing it with us.

  6. Found your site through the Avacados from Mexico site. Love the recipe, plan to use it. Following via GFC now.

  7. Sounds good...congratulations!

  8. Now for the ham!

  9. very creative: congrats on winning the contest!!!
    Amelia from