I once dated a man from the heart of the Old South, Richmond to be exact, and he told me that I couldn't move to the South without a deviled-egg serving dish and an iced-tea pitcher. I am still not clear on exactly what an iced-tea pitcher looks like, but I would be inclined to serve it in a lovely cut-glass pitcher with crystal glasses and silver iced-tea spoons. I hope that would do, but of course we have all seen deviled egg serving dishes.
I'll tell you when to get one: right now. With Easter coming up, I am thinking back about how I missed the pretty pastel-colored deviled-egg dishes that were offered at Safeway up on Broadway and Campbell last year. This year I am going to haunt that store and if I see one it will be mine.
Now what's all this about radical deviled eggs? Yes--on the Food page of America Online, if you click around, you will find it: deviled eggs with avocado! Why didn't I think of that? You mash an avocado and mix it with the egg yolks, and of course it turns them a delicate shade of green. What a combination!
What occurred to me right away was also that you could take a dozen eggs, hard-cook them and make half in the conventional recipe and half with avocado. Then you would have both yellow and green fillings! Sensational!
So here is how to make the green ones. And by the way, you could cut the quantities in half to use just half an avocado.
AVOCADO DEVILED EGGS
From Mother Thyme
6 peeled large organic hard-boiled eggs
1 ripe organic avocado, peeled and pit removed
1-1/2 teaspoons fresh organic lime juice
2-3 Tablespoons organic mayonnaise
1/2 teaspoon freshly chopped parsley
1/8 teaspoon dry ground mustard
Salt and pepper to taste
Cut the eggs lengthwise and remove the yolks. Place the yolks in a small mixing bowl and set aside.
In a medium bowl combine the egg yolks, avocado, lime juice, mayonnaise, parsley, ground mustard, and mash them using a potato masher or two forks until creamy. Alternatively, you can combine all the ingredients in a food processor and blend. Season with salt and pepper to taste.
Add this mixture into the egg whites with a spoon or pastry bag and garnish with a chopped parsley.
For this recipe I am going to use my Duke's Mayonnaise, and for a Southwestern twist on deviled eggs you can add some chili powder or paprika to the eggs that you won't prepare with avocado. So the yellow eggs will be sprinkled with the paprika and the avocado eggs will be garnished with the parsley.