It isn’t a secret that we like spicy things. These deviled eggs fit into our cooking repertoire perfectly. Whether it is celebrating the 4th of July or a random summer picnic, these deviled eggs will be a hit. We also love that by using Greek yogurt and avocado, it cuts down on the saturated fat that using mayonnaise usually includes. Also, the pesto adds a new dimension of flavor not found in regular deviled eggs. We recommend these highly.
1 Large Bunch Arugula
1 Jalapeno, seeds removed
¼ cup toasted pine nuts.
5 Tbsps. Olive Oil
Deviled Eggs:
10-12 Eggs Hard Boiled
1 Avocado
½ Cup plain Greek Yogurt
Juice from ½ Lemon
- Place eggs in a large pot. Fill the pot with water until the eggs are covered by approximately 1-2 inches of the water. Next, add 1 tsp. of both salt and baking soda. (This helps the peeling process). Heat on high until it is rapidly boiling. Then turn off the heat and cover the pot for 12 minutes while remaining on the still warm burner.
- Wash and prepare all fresh vegetables.
- Next make the pesto. In a food processor, place the arugula, jalapeno, pine nuts and oil. Blend until well combined. If the pesto looks dry, add more olive oil 1 Tbsp. at a time until it reaches a desired smooth consistency.
- When your eggs are finished (after the 12 minutes), immediately drain and place the eggs in a large pot of ice water for about 5 minutes. This will stop the cooking process and allow them to be cool enough in order to peel.
- Once your eggs have cooled, take them out of the water and remove the shell. I have found that peeling them under a slowly running faucet helps to remove the shell.
- Slice your peeled hard-boiled eggs in half lengthwise and pop out the yellow yokes into a bowl. Place the eggs whites onto a platter. Add the avocado, yogurt, and lemon juice to the egg yolk bowl. Mash the mixture with a fork until well combined.
- Next, using the avocado mixture, fill your eggs. I like to use a zip lock bag, with a corner cut out. You can also use a pastry bag if you have one available.
- Garnish with a dollop of the pesto and a dash of paprika. We highly recommend smoked paprika. It is a favorite of ours, and adds a smoky complex dimension to the creamy eggs.
