Deviled Eggs with Avocado and Sun Dried Tomatoes
Deviled eggs are a great appetizer, a side dish, or any other get together. Deviled eggs are extremely easy to make, quick dish and relatively inexpensive. This is a must have dish for Easter at my house and we have been making them for years. The creaminess in those eggs is a combination of well balanced ingredients. Enjoy!
Servings: 4 Servings
Calories: 206kcal
Ingredients
- 8 hard boiled eggs (peeled)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon creamed horseradish
- 1 pinch salt
- 1 pinch white or black ground pepper
- 1 teaspoon lemon juice
- 1/2 avocado for half of the egg filling
- 4 slices sun dried tomatoes in oil for the other half of the egg filling
- 1 tablespoon capers (to garnish)
- 1 red radish (to garnish)
- few slices cold cuts (for decorating optional)
- 1 Polish dill pickle (for decorating optional)
- 1 slice yellow cheese (for decorating optional)
Instructions
- Place the eggs in a medium pot and cover with water. Make sure your water level is about an inch higher that the eggs. Bring the water and eggs to boil over medium heat. Once the water boils, cover the pot with a lid and turn off the heat. Leave the eggs in the hot water for 14 minutes. This process will not overcook your eggs.
- After 14 minutes, remove the eggs in to a bowl with ice and water. This stops the cooking process. Once cooled in a few minutes, hit the eggs gently against a hard surface all around and start peeling the eggs. The fresher the eggs the more difficult it is to remove the peel without scarring the egg. The ice bath helps with peeling.
- Cut the eggs lengthwise and separate the yolks in to a bowl. Place the egg whites on a egg platter. Mash your egg yolks with a fork and add the mayonnaise, sour cream, pinch of salt, pinch of pepper, creamed horseradish and lemon juice. Mix all well into a uniform consistency.
- Divide the mixture into 2 bowls and add the chopped up avocado in to one of them and the cut up sun dried tomatoes in to the other one. I used a hand blender to blend the ingredients well. You can also use a whisk.
- You can spoon the mixture into the egg whites or use a piping bag with a star attachment. Decorate with capers etc..... Enjoy
- I added cold cuts, cheese, pickled cucumber to the platter.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 206 |
| % Daily Value* | |
| Total Fat 16g | 20% |
| Saturated Fat 4.4g | 22% |
| Cholesterol 330mg | 110% |
| Sodium 267mg | 12% |
| Total Carbohydrate 4.8g | 2% |
| Dietary Fiber 2g | 7% |
| Total Sugars 1.2g | |
| Protein 11.9g | |
| Vitamin D 31mcg | 154% |
| Calcium 57mg | 4% |
| Iron 2mg | 11% |
| Potassium 297mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |