Deviled Eggs Without Mayo Recipe
Serves 12
10 mins prep
15 mins cook
25 mins total
These Deviled Eggs Made Without Mayo are guaranteed to be the first to disappear in any of your gatherings. They are creamy, tangy and oh-so good. Plus, they are much healthier than the mayo filled deviled eggs. So why not change things up a bit and give this recipe a try?
Place eggs in a single layer at the bottom of a saucepan. Cover them with 2-inches of water. Bring it to a full (or rolling) boil. Remove from the heat, cover the pan with a lid, and let it sit for 10-12 minutes. As you are waiting, place a large bowl with cold water and a few cubes of ice. Remove your eggs with a slotted spoon and place them into the cold water. This will stop the cooking. Let them cool for a minute and then start peeling.
Slice each egg in half, lengthwise and remove the yolks. Set egg whites on a plate and set it aside.
Place egg yolks in the bowl of a food processor. Add in the avocado, olive oil, vinegar, capers, mustard, jalapeno, cilantro, paprika, salt and pepper. Pulse 4-5 times in 1-second intervals. Scrape the bottom and sides of the bowl with a spatula and repeat until it is perfectly pureed. Taste for seasoning and add in if necessary.
Place the yolk mixture in a piping bag fitted with the star tip. Alternatively, you can use a clean Ziploc bag and cut a small opening in the corner. Pipe the mixture into the hole of each egg white.
Garnish each egg with a slice of radish and some chives. Serve.
