Devilled eggs made with creamy avocado and a bit of mayo, topped with smoked paprika and encased in a green veined shell. The Green Devil will the hit of the party.
One of my favourite appetizers to make are bacon and tomato flavoured devilled eggs. I know lots of people hate making them because peeling can sometimes be an issue…but they sure love eating them. They are one of the fastest moving items at my get-togethers.
There are so many flavour combinations that you can use for the devilled egg filling. Everything from mayo, spices, flavoured olive oils, to additions of fresh herbs, olives, cut up pickles…and even smoked salmon. Really it’s a huge outlet for your creative imagination to run wild. Not only can you play around with the “insides” you can have fun with the outside of the egg too.
When my kids were younger (like much younger) we really enjoyed decorating Easter eggs in all those fun colours. That is where the inspiration for these eggs came from. I wanted to make them even more attractive on that hors d’oeuvre platter.
It really is a simple process, and the fun thing is that you can actually change the colours to match a holiday theme. Green is great for occasions like Halloween, Christmas, St. Patrick’s Day and even Easter. How about red for Christmas, Valentine’s Day or even Canada Day. For this version, I chose a green theme…for inside and out.
For the dye, I just used regular Wilton food colouring paste. If you cannot use regular food colouring you can get a green colour from extracting chlorophyll from food such as parsley or spinach. This is how most pasta are coloured. For a video link on this process click here. If it is a red colouring you are looking for you can get that by boiling some beets and reserving the liquid.
Hard boil some eggs. While they are boiling get your colouring water ready. I used a glass bowl to prevent the dye from discolouring a plastic bowl. Once the eggs are boiled and you have cooled them slightly in cold water, take each egg and make some small cracks in the shell all around the egg. Place the eggs fully submerged into the coloured water. I left mine covered in the fridge overnight.
The rest is your normal deviled egg procedure. Peel, stuff with your awesome filling creation…EAT!! The filling for The Green Devil consists of a bit of mayo, an avocado, salt and topped with smoked paprika.
Next time you are looking to impress your guests give these little gems a try….they will fly off the plate!!
For another great appetizer give my Fresh Tomato Bruschetta a try!!
The Green Devil
- 8 hard boiled eggs
- 1 large avocado
- ½ teaspoons salt
- 1 tablespoons mayo
- Smoked paprika for topping
- Green food colouring
- For the dye liquid: Prepare a bowl with water and food colouring...enough to submerge all the eggs into.
- Hard boil eggs.
- Cool under cold water.
- Make small cracks in the shell all around the boiled eggs.
- Submerge cooked and cracked eggs in a bowl of coloured water.
- Leave in the fridge overnight.
- Carefully peel the shell from the eggs.
- Cut eggs in half and scoop out yolk into a bowl.
- Mash yolks.
- To the mashed yolks add avocado and mash until smooth.
- Add salt and mayo.
- Stuff shells with filling and top with smoked paprika.