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Prep time
10 minutes
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Cook time
10 minutes
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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
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Ingredients
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8
hard-boiled eggs
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2 tablespoons
mayonnaise
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2 teaspoons
avocado, plus more for drizzling
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1 teaspoon
Champagne wine vinegar
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Kosher salt
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White pepper
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Baby sage leaves, for garnish
Directions
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Peel the eggs, then carefully cut each of the eggs in half the long way.
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Scoop out the yolks and arrange six of the empty egg white halves on an egg tray. (Eat or discard the extra whites.)
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For the smoothest filling, whirl all of the yolks in a food processor, then add the remaining ingredients and pulse to combine.
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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.
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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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