Kumana Avocado Deviled Eggs Recipe
How many of you love eating avocados? If you do…check out Bailey’s review featuring the delicious Kumana Avocado Sauce. You can learn more about the company and their products.
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Today’s guest-post recipe is courtesy of Kumana and is a great twist on the classic deviled eggs recipe. I had never thought about adding avocado to them until now. This recipe is definitely on my must-make list.
Kumana Avocado Deviled Eggs Recipe
6 eggs
1 tablespoon Kumana Avocado Sauce
1 tablespoon avocado oil mayonnaise
1/8 teaspoon salt
1/8 freshly cracked pepper to taste
1 tablespoon chives, minced (for garnish)
4-5 sprigs Italian parsley
Place eggs in a single layer in a saucepan; add enough water to cover by one and a half inches. Bring to a boil over medium heat; cover and remove from heat. Let stand 15 minutes. Drain eggs, fill pan with ice and water.
Gently crack eggs and soak for 10 minutes in cold water. Peel under cold running water. Halve eggs lengthwise, carefully separating the yolk into a small mixing bowl.
Mash yolks with Kumana and mayo. Add in salt and pepper, mix well. Carefully spoon yolks into egg whites, dividing evenly.
Tip: pipe yolk mixture into whites using a pastry bag or a zipper seal plastic bag with one corner trimmed off. Top each egg with a dollop of Kumana Avocado Sauce. Garnish with minced chives and parsley leaves, if desired.
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