Make Ahead

Sage and Avocado Oil Deviled Eggs

February 12, 2023
0 Ratings
Photo by Tina Rupp
  • Prep time 10 minutes
  • Cook time 10 minutes
  • makes 12
Author Notes

I always cook two additional eggs when I make deviled eggs to be sure I have enough filling to pile each egg half high. You can use your favorite oil in this recipe, but the avocado oil gives a hint of rich avocado flavor which I like in this recipe, and the Champagne vinegar adds a nice pop of acid.

This recipe has been adapted from The Fresh Eggs Daily Cookbook by Lisa Steele (HarperCollins, 2022). —Lisa Steele

What You'll Need
  • 8 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 2 teaspoons avocado, plus more for drizzling
  • 1 teaspoon Champagne wine vinegar
  • Kosher salt
  • White pepper
  • Baby sage leaves, for garnish
  1. Peel the eggs, then carefully cut each of the eggs in half the long way.
  2. Scoop out the yolks and arrange six of the empty egg white halves on an egg tray. (Eat or discard the extra whites.)
  3. For the smoothest filling, whirl all of the yolks in a food processor, then add the remaining ingredients and pulse to combine.
  4. Continue to blend until the filling is smooth and creamy, then pipe some of the filling into each egg white half using a pastry bag and piping tip.
  5. Garnish with white pepper, alt, a drizzle of oil, and a fresh sage leaf. Serve immediately or refrigerate until ready to eat.

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