Avocado Deviled Eggs
Appetizer
Ingredients
PARSLEY OIL:
1 ½ quarts water (for blanching)
Salt (for blanching)
1 bunch curly parsley
1 cup extra-virgin olive oil
RED PEPPER COULIS:
2 cups roasted red peppers
1/2 cup extra-virgin olive oil
AVOCADO FILLING:
20 large hard boiled eggs
2 Avocados from Mexico peeled and pitted
3 tablespoons Dijon mustard
1/2 teaspoon chipotle powder
1 teaspoon salt
1/4 teaspoon black pepper ground
1 tablespoon Parsley Oil
GARNISHES:
1/2 red bell pepper finely diced
3 ounces fresh lump crab meat
2 tablespoons cilantro finely chopped
5 ounces prosciutto baked until crisp and crumbled
Directions
For Parsley Oil: Blanch parsley for 10 seconds.
Shock in ice water, drain and pat dry thoroughly.
Purée in blender, drizzling in 1 cup of olive oil until smooth.
For Red Pepper Coulis: Drain roasted peppers and puree with oil.
Pass through chinois, adding additional oil as needed to achieve a smooth consistency.
Avocado Filling: Peel, split and separate hardboiled eggs.
In a food processor, pulse yolks until chopped fine (do not over-process).
Add flesh from Avocados from Mexico, Dijon mustard, chipotle powder, salt, and ground black pepper, pulsing until smooth.
Add 1 tablespoon Parsley Oil for enhanced green color and flavor (increase amount as desired).
Transfer to plastic pastry bag fitted with tip and squeeze out all air; refrigerate immediately.
For Each Serving to Order: Pipe Avocado Filling into three egg white halves and top each with a different garnish: oven-crisped prosciutto crumbles, diced red pepper, and crabmeat (lightly tossed with olive oil, salt, pepper and minced cilantro).
Garnish plate (optional) with Parsley Oil and Red Pepper Coulis.