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Avocado Deviled Eggs
Ingredients
Utensils
pot, 2 knives, cutting board, 2 forks, bowl, plastic spoon, food processor (optional), piping bag (optional)
Step 1/ 9
- 1 eggs
- pot
Place eggs into a pot filled with tap water and bring to a boil. Once the water is boiling set your timer for 10 minutes.
Step 2/ 9
- ⅛ cucumber (optional)
- knife
- cutting board
While the eggs are boiling, finely dice your cucumber (if you're using it). Set aside.
Step 3/ 9
- ⅛ avocado (ripe)
- fork
- bowl
Mash your avocado with a fork and place in a small bowl.
Step 4/ 9
Once the ten minutes have passed, remove the eggs from the pot and run them under cold water (even better if you place them in an ice-bath).
Step 5/ 9
- knife
- plastic spoon
Peel the eggs. Slice in half length-wise and using a small spoon, carefully scoop out the yolks.
Step 6/ 9
- ⅓ tbsp extra-virgin olive oil
- ¼ tsp tahini
- ⅛ tsp ground coriander
- ⅛ tsp Za'atar
- ⅛ tsp sea salt
- ⅛ tsp pepper
- fork
- food processor (optional)
Add the yolks to the mashed avocado, along with the rest of the ingredients and mash together until a smooth homogenous mixture is formed.
Step 7/ 9
Fold the finely diced cucumber in at this point.
Step 8/ 9
- piping bag (optional)
Scoop or pipe a generous amount into each of the egg whites.
Step 9/ 9
- ⅛ tsp Za'atar (for garnish)
Top with a pinch of za'atar. Eat right away.
Enjoy your meal!
Tags
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