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Deviled Eggs

by in Apr 2005
Deviled Eggs
3 votes, 4.33 avg. rating (84% score)
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Total Time: 20

Yield: 12 pieces

The perfect hard-cooked egg has just a bit of softness at the center. The following method of cooking guarantees perfect results.

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  • 6 eggs
  • 2-1/2 tablespoons ripe avocado, mashed
  • 1/2 teaspoon lemon juice
  • 6 pecan halves, chopped fine
  • 1-1/2 teaspoons minced chives
  • 1 teaspoon dry mustard
  • 1 tablespoon mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 4 to 6 grinds black pepper
  • 1/4 teaspoon cayenne pepper
  • Garnish: paprika and chopped parsley


Place eggs in a saucepan and cover them with an inch of water. Cover with a lid and bring water to a simmer. Turn the stove off and let eggs sit covered in hot water 16 minutes. Remove eggs from the pan and sit them in a bowl of cold tap water 5 minutes to cool. Remove shells by tapping them on the counter to create a crack and then peeling them under running water.

Slice eggs in half lengthwise and pop yolks out; set whites aside. Place yolks in a bowl and mash them with the back of a spoon until smooth. Mash avocado the same way and add to yolks. Add remaining ingredients and mix well with a spoon. Use a small mellon baller, teaspoon, or pastry bag to fill the whites with the yolk mixture. Garnish with paprika and chopped parsley.

Updated Tuesday, March 29th, 2005

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