I’m the person at the table on Easter, or actually any holiday meal, who turns down the deviled eggs. Just not my thing. Lucky for my cousins and I, my grandma and mom are always sweet enough to leave some “naked” egg white halves for us.
But I don’t want to miss out on the deviled egg delight that everyone else experiences each holiday. This year, I’m doing deviled eggs differently.
First, a history lesson! Did you know stuffed eggs can be traced back to ancient Rome where they were often served as a first course for the wealthy? It actually wasn’t until 1786 in Great Britain when the culinary term ‘deviled’ appeared, referring to dishes that included hot ingredients. So technically, unless a spicy ingredient, such as cayenne pepper, paprika, hot sauce, or a spicy mustard is added to the eggs, they should be referred to as ‘stuffed eggs’. Food history is my favorite kind of history :)
Creamy avocado and tofu blended with flavorful feta make for a palate pleasing egg filler that I’m egg-static about! By using avocado and silken tofu in place of mayonnaise, you save on calories and unhealthy fats. Plain Greek yogurt could also be used in place of the silken tofu, if preferred.
You can spoon the mixture into the egg halves or use plastic bag with a corner cut off as a piping bag to speed up the filling process! I used a Spanish-style Smoked Paprika to garnish my eggs, but you can use the paprika that best suits your needs.
Are you trying any new, out-of-the-ordinary recipes this holiday? Will deviled eggs make an appearance at your next family meal?
Avocado & Feta Deviled Eggs
8 large eggs
2 ripe avocados, diced
1/4 cup feta cheese crumbles
1 tablespoon silken tofu
granulated garlic, to taste
salt, to taste
1. To cook eggs, place them in a single layer in a saucepan and cover with enough water so there is 1-1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn heat to low, and cook for 1 minute. Remove saucepan from heat and leave covered for 15 minutes. Carefully drain water from pan and then rinse eggs under cold water continuously for 1 minute.
2. Crack egg shells and peel under cool running water. Place peeled eggs on paper towel to dry. Slice the eggs in half lengthwise and remove yolks, placing them in the bowl of a stand mixer.
3. Add the avocado, feta cheese, tofu, garlic, and salt to the bowl with the egg yolks. Mix on medium speed until mixture is creamy.
4. Place egg white halves on a serving platter. Evenly distribute yolk mixture into egg white halves and sprinkle with paprika before serving.