I think Deviled Eggs may have been the first “fancy” food I learned to make. And I think the the first time I made them on my own was one of my first “grown up” moments as a kid. I vividly remember one summer day, when my parents were painting my brothers bedroom, an all-day task. My older brother and I must have been about 12 and 8 years old, and we decided that we should do something nice for them and bring up a snack (weren’t we such angels?). I have no idea why we thought to make Deviled Eggs, but we boiled those bad boys up, mixed in some mayo, and even presented them on the glass Deviled Egg Tray my mom had. I have no idea or any recollection if they were any good or not, but my parents had hearts in their eyes and ate them up (aren’t they such angels?).
Make up a batch of these as a pretty and EASY appetizer, or keep them in the fridge to grab as a super healthy and filling snack. (I like to make a double batch and do both!)
- 6 eggs
- ¼ cup white vinegar
- ½ large, ripe avocado
- 1 tablespoon fresh lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- Sprinkle of red pepper flakes (optional!)
- Salt and pepper
- Fill a saucepan with enough water to cover all eggs. Add vinegar. Bring to rolling boil, then reduce heat (just slightly, so that when you add eggs the water doesn't boil over). Boil eggs for 9 minutes. Turn off heat, and leave eggs in hot water for about 2 more minutes. Empty hot water and cover eggs in cold water. Once cool enough to handle, peel eggs.
- Slice eggs in half using a sharp knife. Scoop out yolks and set aside in a shallow bowl or on a plate. Discard 2 yolks.
- Add all remaining ingredients and mash well with a fork. Taste for seasoning.
- Using a small spoon or a small cookie dough scoop, put a scoop of avocado in each egg half.