You're welcome to prove me wrong, but these smooth and creamy deviled eggs taste like the promise of spring. Their pale green colour would look attractive on an Easter brunch buffet, just be sure to double the recipe. They disappear in about two minutes.
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
1Juice of 1 limeabout 1 Tbsp
2TablespoonsMexican cremacreme fraiche, or sour cream
1Tablespoonchopped cilantroto garnish
Place eggs in a shallow pot and cover with 2 inches of water. Bring to a boil and boil hard for 1 minute. Cover, remove from heat and let stand for 10 minutes.
Transfer eggs to ice-water bath and allow to cool completely.
Peel eggs and slice in half lengthwise.
Remove yolks with a spoon and place in a small bowl. Arrange egg-white halves on a serving platter.
Using a fork, partially mash the cooked yolks, then add the flesh of 1 avocado, lime juice, salt and pepper and crema.
Mash thoroughly with a fork until filling is smooth and creamy. Taste for seasoning and adjust if necessary.
Spoon filling into a piping bag (or small ziplock bag with corner snipped) and squeeze devilled egg filling onto the egg whites where the yolks used to be.
Sprinkle with chopped cilantro and serve at once.
These devilled eggs are best enjoyed within 2 hours of making them. Keep them well-chilled and covered with plastic wrap until served.