Green eggs and ham? No, they are Heaven Avocado Eggs. Basically deviled eggs, but I really don’t know why they are called deviled eggs. That just sounds so..evil. So I changed it to Heaven eggs. Now doesn’t that sound like something you’d rather eat?
These are different than deviled eggs because I used avocado instead of mayonnaise. One things for sure, peeling hard boiled eggs is hard! I’ve never been able to successfully peel eggs, without taking whole chunks off. I stood in the quiet kitchen for about 40 minutes peeling these 12 eggs. Yes it took me THAT long. First I was smashing them on the counter to crack the shell into a million pieces. Picking 1 piece at a time, carefully, carefully, shoot. And that’s when I took a whole chunk off… I thought for a minute and then ate it. 40 minutes later, I had 12 (okay 11) eggs sitting in a bowl looking all pretty white with chunks taken out all over. It was very meditating though.
Now when making these, whatever you do don’t try the mixture of avocado and egg yolks before adding the seasoning. Maybe it was just me, but I snuck a little taste and almost spit it up all over the cabinets. You know, it probably was just me, never fully been a fan of egg yolks. But they are so healthy for you and have lots of nutrients, so I have to like them right? Yup…
Well anyway, after being grossed out and beginning to go into my panic mood, (because well you know, they weren’t “perfect”), I added seasoning. First started with salt, now if any of you know me, I’m extremely minimal on salt. Just never liked adding it for fear of adding too much and then the after effect of puffing up like a whale. But I know it’s important to “bring out” flavors. So I added a fairly good amount. Took a taste and starting stomping my feet in frustration – I added too much. After spending 40 min peeling the shells off, I was almost about to throw everything out the window. However, I quickly grabbed some more lemon, and added the juice. Cracked a lot of pepper into it and a good 1/8 -1/4 teaspoon chili powder. It finally didn’t taste bad, and actually tasted really good. Then I added some chopped up chives and that made everything come together. My little panic tantrum was over, and I was pleased with the outcome. Ready to serve to our family dinner guests.
Yes, I do have panic tantrums when cooking. It seems I ALWAYS have to try a new and usually complicated recipe whenever we are planning a dinner party. Why? I really have no idea… I hardly ever make a recipe twice, I always continue making new ones and then panicking half way through. Towards the end everything always ends up coming together and I’m very relieved. I just hover over my guests while they are eating, breathing down their necks, waiting for their reaction. Hoping that they light up from an explosion of taste buds, all with amazing flavors bursting in their mouth. However, if I don’t see any kind of reaction I just take their plate and casually but forcefully throw it on the ground. Then after the shock on their face wears off, I’ll ask them what they think it may need more or less of. I then take their opinion and go make adjustments. But you usually have to always throw their plates before anything can be done. Right? Thats not very lady like, is it? Well how about if I tell you I was wearing a cute apron over a dress with flowers in my hair? That makes everything okay.
You probably want the recipe now. I will tell you this, it does taste amazing! But give yourself a good amount of time and turn on some music, grab a cooking partner – because you do need one. My dog wasn’t much help. And then enjoy!
INGREDIENTS: Makes 24 Heaven Avocado Eggs
- 12 organic free range hard boiled eggs
- 1 large organic avocado
- 1 tablespoon crème fraîche (basically soured whipped cream – butter milk and whipped cream mixed together)
- juice of 1 organic lemon
- salt and pepper to taste
- 1/8-1/4 teaspoon chili powder
- 2 tablespoons chopped green onions
DIRECTIONS:
- In a large sauce pan, cover the eggs with water. Bring the water to a boil. Once the water begins to boil. Turn off heat, cover with a lid and set a time for 9 minutes. When the time is up, transfer the eggs to an ice bath. When the eggs are cool, peel them and slice them in half.
- Remove the yolks, and add to a mixing bowl (I used our stand mixture). Add the avocado, crème fraîche and lemon juice. Beat until nice and whipped. Then add seasoning and mix until incorporated.
- Fill a piping bag or plastic bag with the avocado cream. Cut a little of the corner of the bag and fill each egg with the avocado cream.
- Garnish the eggs with a dusting of chili powder and green onions. Serve and let all your guest devour the plate.
A girl who occasionally has panic tantrums in the kitchen,
emma