MINI FRIED EGGS RECIPES

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AVOCADO DEVILED EGGS RECIPE | KATIE LEE BIEGEL - FOOD NETWORK



Avocado Deviled Eggs Recipe | Katie Lee Biegel - Food Network image

Provided by Katie Lee Biegel

Categories     appetizer

Total Time 40 minutes

Cook Time 20 minutes

Yield 24 deviled eggs

Number Of Ingredients 8

12 large eggs
1/2 cup mayonnaise 
Grated zest of 1 lemon plus 2 tablespoons lemon juice 
1 tablespoon yellow mustard 
1/4 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
1 avocado, diced 
Watercress leaves, for garnish 

Steps:

  • Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
  • When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.
  • To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.

AVOCADO DEVILED EGGS RECIPE | KATIE LEE BIEGEL - FOOD NETWORK



Avocado Deviled Eggs Recipe | Katie Lee Biegel - Food Network image

Provided by Katie Lee Biegel

Categories     appetizer

Total Time 40 minutes

Cook Time 20 minutes

Yield 24 deviled eggs

Number Of Ingredients 8

12 large eggs
1/2 cup mayonnaise 
Grated zest of 1 lemon plus 2 tablespoons lemon juice 
1 tablespoon yellow mustard 
1/4 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
1 avocado, diced 
Watercress leaves, for garnish 

Steps:

  • Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
  • When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.
  • To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.

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