2 In The Kitchen: Chef Ivy Stark's Avocado Deviled Eggs
NEW YORK (CBSNewYork) - In the mood for a decadent, devilish treat? How about some a twist on deviled eggs? Chef Ivy Stark of Dos Caminos stopped by with an innovative take on the classic dish.
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Ivy Stark's Avocado Deviled Eggs
Serves 6-8, cook time: 30 minutes
Ingredients
- 12 large Eggs, hard-boiled and peeled
- 1 large ripeCaliforniaHass Avocado
- 1/4 cup Mayonnaise
- 1 tablespoon ground Cumin
- 1 tablespoon Capers, finely chopped
- 1 tablespoon Dijon Mustard
- 1 Lime, juiced and zested
- 1/2 teaspoon Salt
- 2 Jalapeño Peppers, seeded and finely chopped
- 1 tablespoon Chile de Arbol powder
- 2 tablespoons Cilantro, chiffonade
Preparation
Cut the eggs lengthwise into halves. Slip out the yolks and mash yolks with a fork.
Cut lengthwise around the circumference of the avocado, cut widthwise around the avocado, pop the seed out and peel the avocado. Mash the avocado with a fork.
Mix the mashed yolks and avocado with the mayonnaise, cumin, capers, mustard, lime juice and zest, salt and the jalapeño.
With large pastry bag using a large star tip, fill the egg whites with the egg yolk mixture (about one tablespoon in each half). Sprinkle withChilede Arbol powder and garnish with the cilantro.
