When Mom made corned beef and cabbage, I would politely ask, “Do we have anything else?”
Nobody ever made deviled eggs for St. Patrick’s Day, but with a little luck of the Irish and a ripe avocado, we’re out to change that.
After you’ve peeled the perfect egg with the Negg®, simply follow the recipes below to make everyone happy on St, Patrick’s Day. Oh, and don’t forget the green beer.
Avocado-Tarragon Deviled Eggs
These little devils may be a departure from the traditional St. Patrick’s Day treat, but the avocado gives them the green color you want, and your guests will appreciate this unique twist on deviled eggs.
1/2 cup mayonnaise
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons Dijon mustard
1/8 teaspoon kosher salt
1 1/2 ripe avocados
3 3/4 teaspoons fresh lime juice
Dash of hot sauce
1 teaspoon dried tarragon
Salt & pepper to taste
Fresh flat-leaf parsley leaves
- Combine the yolks, mayonnaise, rice wine vinegar, Dijon mustard and a dash of salt.
- .Mash the avocados and lime juice together and add in to your deviled egg mixture.
Add a touch of hot sauce and tarragon for a final kick and you’re ready to pipe these deviled eggs in no time. Garnish with the parsley.
Hack: The yolks and avocado must be without lumps in order to use a piping bag and tip. I use a small blender to mix the two and make certain they are totally smooth.
Yield: 24 deviled eggs