Avocado Deviled Eggs
pot, 2 knives, cutting board, 2 forks, bowl, plastic spoon, food processor (optional), piping bag (optional)
- 1 eggs
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.
- ⅛ cucumber (optional)
- cutting board
While the eggs are boiling, finely dice your cucumber (if you're using it). Set aside.
- ⅛ avocado (ripe)
Mash your avocado with a fork and place in a small bowl.
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).
- plastic spoon
Peel the eggs. Slice in half length-wise and using a small spoon, carefully scoop out the yolks.
- ⅓ tbsp extra-virgin olive oil
- ¼ tsp tahini
- ⅛ tsp ground coriander
- ⅛ tsp Za'atar
- ⅛ tsp sea salt
- ⅛ tsp pepper
- 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.
Fold the finely diced cucumber in at this point.
- piping bag (optional)
Scoop or pipe a generous amount into each of the egg whites.
- ⅛ tsp Za'atar (for garnish)
Top with a pinch of za'atar. Eat right away.