I’ve always liked Easter. For two reasons:
– The annual money-filled egg hunt (I found the $15 egg one year!)
– Hard boiled eggs!
But I never liked the Easter Bunny. Maybe it was his glazed over eyes, but the thought of an over-sized rabbit hopping around my house kinda creeped me out. Somehow though, I was completely content with a fat man coming down my chimney and eating my cookies while smoking the cigar my dad always left out for him.
Oh, and I never liked the dresses I had to wear. They were always itchy and I felt like a stiff china doll. Thank God those days are over.
Anyway, back to hard boiled eggs. Easter was the only time I had hard-boiled eggs; everyone was too lazy to make them any other time of year. Even now I rarely eat them.
But Deviled eggs? Yes! Avocado eggs? Oh yes! And I’ve been eggperimenting (yeah) with cooking eggs in the oven. I’m proud to say I’ve perfected it!
- 8 organic eggs
- 1 avocado
- 1 tbsp lemon juice
- 1/4 tsp dried mustard
- 1/4 tsp paprika
- 1/4 parsley
- salt and pepper, to taste
Place a silicone mat directly on the middle oven rack. Preheat the oven to 325 degrees. Carefully lay eggs the mat and between the bars to ensure that they do not roll around. (Likewise, you can place a cooling rack in a baking pan, place a silicone mat over cooling rack, and then place the whole thing in the preheated oven.) Bake for 25 minutes.
With an oven-mitten, remove eggs one by one and carefully place on top of a pot holder or towel. Allow to cool for 3 minutes, then carefully transfer into ice water for 10 minutes.
Avocado Deviled Eggs
Peel off egg shells and cut eggs in half. Remove egg yolks.
In a food processor, blitz yolks, avocado, lemon juice, mustard, paprika, parsley, and salt and pepper together. Transfer to a ziplock bag, snip one of the corners, and squeeze into the egg white “cups.”
Top deviled eggs with more paprika and parsley. Chill in the refrigerator until ready to serve.