Deviled Avocado Eggs

Deviled Avocado Eggs served with cherry tomatoes and walnut wholemeal bread.

Eggs are good for you. No matter these are presumably from the Devil. Let me repeat myself: eggs are good for you.

On an interesting side note, a quick search on Google (Wikipedia, more like) will tell you that the name originated somewhere in the 18th or 19th century, and is used to refer to “spicy or zesty food”. Not sure if today’s featured dish is necessarily spicy, but you can be sure I added just enough zest to it!

Definitely a healthier option than your usual Deviled Eggs, I’ve used only half the amount of egg yolks and replaced it with tons of avocado instead — ah, that’s easy to guess, considering the name I gave this dish. But, for the special ingredient that gives this version an “Ely twist”, you’ll have to read on.

Inspiration for these Deviled Avocado Eggs came from an article in The Straits Times’ supplementary newspaper “Mind Your Body”, dated two Thursdays ago. Here’s a peek of how the article looks like:

Sylvia Tan teaches us to serve the egg yolk and avocado salad with toast, egg whites inclusive into the mashing. But I choose to serve my mixture in traditional Deviled Eggs style, because I’m a rebel like that. If you’re looking for an alternative that’s a blend of both old and new, count yourself lucky for having found what you’re about to read.

The magic ingredient: cottage cheese. Nope, no mayo, no yogurt, but bland and lumpy cottage cheese.

The taste? Eggy (duh). But more importantly, really flavorsome eat it on its own, as a sandwich spread, in your burger… You name it! If versatility were to be encapsulated in an egg dish, this could just be it.

Here’s how.

Deviled Avocado Eggs

Adapted from Sylvia Tan’s recipe in Mind Your Body, The Straits Times

Yield: 6-8 servings

  • 6 large eggs
  • 1 small onion, peeled and chopped
  • 1 ripe avocado, peeled and cubed
  • 3 tbsp cottage cheese (I use Bulla)
  • 1 tbsp Dijonnaise mustard
  • 1 lemon
  • Salt and ground black pepper to taste
  • A handful of honey cherry tomatoes
  • Crusty bread (I used walnut wholemeal bread)

Directions

1. Place the eggs in a medium-sized boiling pot and cover them with water. Boil the eggs over the stove on medium to high heat.

2. Meanwhile, peel and chop the onion. Chop it rather finely. Put the chopped onions into a large mixing bowl.

Size of the onion I used.

Size of the onion I used.

3. Once the eggs have been boiling for 15-20 minutes, remove the pot from the stove. Transfer the eggs to a bowl of water at room temperature or iced. Let the eggs sit for about 5 minutes.

4. Halve the avocado lengthwise and twist it open. Gently push out the seed using a fork. Scrape out the flesh and cut into cubes. Put the cubes into the mixing bowl.

5. Remove the egg shells from the cooled eggs and halve them lengthwise.

6. Remove the egg yolk, keeping only six of the yolk halves and discarding the rest.

7. Place all the egg white halves onto a plate and wrap it with clear plastic wrap (Gladwrap). Chill them in the fridge while you work on the filling.

I threw two egg white halves into the filling so there are only 10 shown here.

8. Add the cottage cheese, Dijonnaise mustard, lemon, salt and black pepper into the mixing bowl. Mash all the ingredients together until you get a nice mushy salad. Wrap the bowl with Gladwrap and leave in the fridge to chill.

9. Toast your bread and halve your cherry tomatoes lengthwise (optional). Remove eggs and filling mixture from the fridge and serve!

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8 comments

  1. Hello there: thanks for getting some time of creating up this material. I always aim to further more my knowledge of things. Irrespective of whether I consent or disagree, I really like details. I don’t forget the olden times once the only supply of facts was the library or the newspaper. They each appear to be so old fashion. Please Pardon my bad writing : )

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