This rendition of devilled eggs is great as a canapé or simply as a snack! Traditionally this classic dish is made using mayonnaise, mustard/spices and some type of sauce. I’ve simplified this, and put my twist on it by using avocado for mayo and added fresh lemon, spring onion and a sprinkle of smoked paprika. Other additions can be made, so get creative here!
* Serves 12 pieces
INGREDIENTS
6 eggs, hard boiled, cut in half lengthways, with yolks removed
1/2 avocado pitted, then diced finely
1 spring onion, white part, cut finely
Pinch of lemon zest
One teaspoon of lemon juice
One teaspoon of good quality olive oil
Salt and pepper to taste
1/2 teaspoon of Smokey paprika sprinkled over
Micro herbs to garnish
Options for different fillings: Finely diced red capsicum, chilli, red onion, pitted olives, finely chopped prosciutto, chives
METHOD
Scoop out the cooled egg yolks, place them in a bowl and mash the yolks with a fork.
Add diced avocado, spring onion, lemon zest and juice, oil, salt and pepper.
Gently stir ingredients until mixed through.
Using a teaspoon, scoop out mixture and carefully fill the cavity of each egg.
Finally, sprinkle smoked paprika and garnish with micro herbs.
Enjoy!