Yup, another “green” recipe! (I promise to switch it up next week).
To state the obvious, Easter is tomorrow. I always liked Easter for 2 reasons:
1)The annual money-filled egg hunt (I found the $15 egg one year!)
2)Hard boiled eggs!
I never liked the Easter Bunny though. Maybe it was his glazed over eyes, but the thought of an over-sized rabbit hopping around my house kinda creeped me out. Somehow though, I was completely content with a fat man coming down my chimney and eating my cookies while smoking the cigar my dad left out for “him.”
Oh, and I never liked the dresses I had to wear. They were always itchy and I felt like a stiff china doll. Thank goodness those days are over…
Anyway, back to hard boiled eggs. Easter was the only time I had hard-boiled eggs as everyone was too lazy to make them any other time of year. Even now, I rarely eat them. I’m not going to lie, I loved the egg white, but I was not a big fan of the dry yolk- too much coughing.
Deviled eggs though? I like. Avocado eggs? I love! And I’ve been egg-perimenting (har har) with cooking eggs in the oven. I’m proud to say I’ve perfected it! Happy Easter!
Avocado Deviled Eggs + How to Hard Boil Eggs in the Oven
8 organic eggs
1 tbsp lemon juice
1/4 tsp dried mustard
1/4 tsp paprika
salt and pepper, to taste
To “Hard Boil” Eggs: Place a silicone mat directly on the middle oven rack. Preheat the oven to 325 degrees. Carefully lay eggs the mat and between the bars to ensure that they do not roll around.*See below for picture*(Likewise, you can place a cooling rack in a baking pan, place a silicone mat over cooling rack, and then place the whole thing in the preheated oven.) Bake for 25 minutes. With a oven mitten, remove eggs one by one and carefully place on top of a pot holder or towel. Let cool for 3 minutes. Carefully transfer into ice water for 10 minutes.
Avocado Deviled Eggs: Peel off egg shells and cut eggs in half. Remove egg yolks. In a food processor, combine yolks, avocado, lemon juice, mustard, paprika, parsley, and salt and pepper together. Transfer to a ziplock bag, snip one of the corners, and squeeze into the egg white “cups.” Top deviled eggs with more paprika and parsley. Chill in the refrigerator until ready to serve.