18 December 2012

Company Ready Devilled Eggs

12 large eggs, hard boiled
1 ripe avocado, peeled and diced
1 lime, zested and juiced
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp ground cumin
1 tsp ground cayenne
1 tbsp capers, finely chopped
1/2 tsp salt
finely chopped flat leaf parsley and paprika for garnish

Peel the eggs, then cut in half lengthwise. Remove the yolks to a bowl and set the whites on a nice platter or plate. Add diced avocado, lime zest and lime juice to the yolks and mash together with a fork or a pastry cutter. When mixture is pretty smooth (you really don't want this to be chunky) add the mayo, mustard, cumin, cayenne and capers and mix together until smooth again. Spoon or pipe this mixture into the egg white halves on the platter. Sprinkle the chopped parsley and paprika over each one for garnish and colour.  Makes 24 appetizers.

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