Not only are devilled eggs delicious, but they also make an impressive-looking entree or canape at a dinner party. Best of all, they're fresh, healthy, gluten free, dairy free, carbohydrate free and vegetarian, so this dish caters to many special needs diets.
If you don't have all the ingredients, you can shift things around. For example, pepper and paprika will do instead of mustard. More mustard, with mayonnaise, will do instead of avocado. Dried herbs will do instead of fresh. Shallots can be substituted for the red onion and garlic, and so on.
The dish is rather easy to make and can be made ahead and stored in the fridge in cling wrap until ready to serve. Warm or cold, it's still tasty!
Ingredients 4 eggs
1/2 red onion
1/2 garlic clove
Handful fresh coriander
1 tsp cumin
1 tsp dijon mustard
Juice of 1/2 lemon
Place the eggs in a small pot and cover with water. Place on the stove top over high heat and bring to the boil. Leave for around 8 minutes, then turn off the heat and run the pot, with the eggs still inside, under cold water. Leave to cool.
While the eggs are cooking, prepare some of the ingredients. Peel and roughly chop the avocado, finely dice the onion and garlic and very finely chop the coriander.
When cool enough to handle, peel the eggs. I find this is easiest by cracking the bottom of each egg and then peeling back the shell.
Cut each egg in half.
Scoop out the yolks with a teaspoon and place in a small bowl.
Leave the hollowed out eggs aside.
Mash the yolk with a fork.
Add the avocado and mash until the yolk and avocado are combined and smooth. Add all the other ingredients and stir through.
Using a teaspoon, spoon the mixture into each egg half. It should look like a little mound on each egg.
Serve immediately, while still warm. Otherwise, leave in the fridge and serve in a few hours.