Subj : BH&G 2847
To   : ALL
From : DAVE DRUM
Date : Fri May 28 2021 10:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado Deviled Eggs
 Categories: Eggs, Fruits, Citrus
      Yield: 24 Servings
 
     12 lg Eggs
    1/2 c  Mayonnaise
      1 tb Country Dijon-style mustard
      1 ts Caper juice or sweet or dill
           - pickle juice
    1/8 ts Fresh ground black pepper
        ds Bottled hot pepper sauce
      1    Ripe but firm avocados,
           - halved, seeded, and peeled
      1 ts Lemon juice
           - Snipped fresh chives (opt)
 
  Place eggs in a single layer in a large Dutch oven. Add
  enough cold water to cover the eggs by at least 1 inch.
  Bring to a rapid boil over high heat (water will have
  large rapidly breaking bubbles). Remove from heat. Cover
  and let stand for 15 minutes; drain. Run cold water over
  the eggs or place them in ice water until cool enough to
  handle; drain. Peel eggs and cut in half lengthwise.
  Remove yolks and place in a large bowl. Set whites aside.
  
  Mash egg yolks with a fork. Add mayonnaise, mustard, caper
  juice, black pepper, and hot pepper sauce, stirring to
  mix.
  
  Chop avocados into 1/2" pieces; toss with lemon juice.
  Spoon or pipe egg yolk mixture into egg white halves.
  Place pieces of avocado on top. If desired, sprinkle with
  chives. Cover and chill for up to 4 hours before serving.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 07 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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