Avocado Deviled Eggs

12 large eggs
2 limes
2 tablespoons sour cream
1 serrano pepper, minced
1/2 shallot, finely minced
1 serrano pepper, minced
2 ripe avocados, peeled and pit removed
Salt and pepper
Sweet Spanish smoked paprika

1. Add the eggs to a medium pot and fill with cold water until the eggs are just covered; place over moderately high heat. When the water comes to a boil, turn off the heat, cover the pot with a lid and set a timer for 10 minutes. At the 10 minute mark, transfer the eggs to a bowl with cold water and rinse until room temperature. Peel the eggs and slice them in half.

2. Carefully remove the egg yolks from each halved egg and place in a bowl. Zest one of the limes and add it to the egg yolks. Next, add the juice from the 2 limes and mix in the sour cream. Mash the mixture with a fork, and mix until smooth. Fold in the shallot and serrano pepper.  On a cutting board mash the avocados and add them to the bowl. Mix and mash until mixture is completely smooth. Salt and pepper to taste.

3. At this point you have two options: you can spoon the avocado/egg mixture into the cavities of the egg whites. OR, you could pipe the mixture using a star tip. I did the latter. If you're including the smoked paprika, tap a few dashes of the stuff on top of each egg and serve. 
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