by The Culinistas

The pumpkins are out, the leaves are changing, and it’s time to decide whether you’re going to be #FreeBritney for Halloween or Dr. Fauci. Once you find the perfect costume for your trick-or-treat extravaganza, it’s time to work on the perfect (and perfectly spooky) menu. 

Enter: Avocado Deviled Eggs. Here, we take a classic (because a party without Deviled Eggs is just plain scary) and, ahem, dress them up with a healthy dose of avocado. Top them with a little pickled shallot and sumac and these things will disappear faster than a ghost. The only thing to worry about is which cocktail to fill the cauldron with. (We can help with that! Drop us a line and we will recommend a few of our favorite fall libations.)

Avocado Deviled Eggs

Chef Tips:

– Use only ripe avocados to make the filling. If the only avocados available are rock hard, store with a banana in a brown paper bag in a dark & dry place. The ethylene gas released from the banana will speed up the avocado ripening process to 1-2 days.

– Taste filling with egg white to ensure the filling is seasoned well.

– If you don’t have piping bags, use a plastic bag. Cut off the tip of a corner, load avocado filling into bag & carefully squeeze into the eggs.

Prep Time 20 mins 

Cook Time 10 mins

Serves 6 to 8

6 eggs

1 small red beet, grated

¼ cup + 1 TB champagne vinegar, divided

½ tsp cayenne

2 shallots, thinly sliced into rings

2 medium avocados

½ cup watercress, plus more for garnish

2 TB olive oil

Sumac, for garnish

1. Add eggs to a pot with 1-2 inches of water; bring to a boil & cover, 10 mins. Strain & run the eggs under cold water until cool. Peel & cut the eggs in half lengthwise; discard the yolks.

2. In a medium pot, bring beet, ¼ cup vinegar, cayenne & ¼ cup water to a boil; strain over shallots in a small bowl; set aside to cool.

3. Make the avocado filling: In a blender, blend remaining 1 TB champagne vinegar, avocados, watercress & oil.

4. Use a piping bag to fill avocado into each egg white; garnish with pickled shallots & sumac.

Cayenne & Sumac are a chef’s secret weapons. Check out our eComm shop to purchase our favorite brand.