Avocado Deviled Eggs

Avocado Deviled Eggs

This recipe has been provided to AEB as is by Avocados From Mexico


Yield: 12 servings


Parsley Oil

  • 1-1/2 quarts water for blanching
  • salt for blanching
  • 1 bunch curly parsley
  • 1 cup extra virgin olive oil

Red Pepper Coulis

  • 2 cups roasted red peppers
  • 1/2 cup extra virgin olive oil

Avocado Filling

  • 12 large hard-boiled eggs
  • 1 Avocado From Mexico peeled & pitted
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper ground
  • 1 tablespoon Parsley Oil


  • 1/2 red bell pepper finely diced
  • 3 ounces fresh lump crab meat
  • 2 tablespoons cilantro finely chopped
  • 5 ounces prosciutto baked until crisp and crumbled


  1. For Parsley Oil: Blanch parsley for 10 seconds; shock in ice water, drain and pat dry thoroughly. Purée in blender, drizzling in olive oil until smooth.
  2. For Red Pepper Coulis: Drain roasted peppers and puree with oil. Pass through chinois, adding additional oil as needed to achieve a smooth consistency.
  3. Avocado Filling: Peel, split and separate hard-boiled eggs. In a food processor, pulse yolks until chopped fine (do not over-process). Add flesh from Avocados From Mexico and remaining ingredients, pulsing until smooth. Add 1 tablespoon Parsley Oil for enhanced green color and flavor (increase amount as desired). Transfer to plastic pastry bag fitted with tip and squeeze out all air; refrigerate immediately.
  4. For Each Serving to Order: Pipe Avocado Filling into three egg white halves and top each with a different garnish: oven-crisped prosciutto crumbles, diced red pepper and crabmeat (lightly tossed with olive oil, salt, pepper and minced cilantro). Garnish plate (optional) with Parsley Oil and Red Pepper Coulis.


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