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Avocado Deviled Eggs


Avocado Deviled Eggs


  • Parsley Oil
  • 1 -1/2 quarts water for blanching
  • 1 tbsp salt for blanching
  • 1 bunch curly parsley
  • 1 cup extra virgin olive oil
  • Red Pepper Coulis:
  • 1 cups roasted red peppers
  • 1/4 cup extra virgin olive oil
  • Avocado Filling:
  • 6 ea large hard boiled eggs
  • 1/2 ea Avocados From Mexico peeled and pitted
  • 1 tbsp dijon mustard
  • 1/8 tsp chipotle powder
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper ground
  • 1/2 red bell pepper finely diced
  • 2 oz fresh lump crab meat
  • 1 tbsp cilantro finely chopped
  • 3 oz 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 hardboiled 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, crabmeat, and cilantro. Garnish plate with Parsley Oil and Red Pepper Coulis.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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