The Dish with Anita: Deviled eyeballs - San Diego, California News Station - KFMB Channel 8 -

The Dish with Anita: Deviled eyeballs

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SAN DIEGO (CBS 8) - This week's recipe is courtesy of Avocados from Mexico.

The avocados in this recipe make it not only visually appealing, but a healthier alternative to using mayonnaise. The horseradish also gives this deviled egg recipe a welcomed update. Enjoy!

Makes: 16 halves

Prep time: 20 min.

Cook time: 15 min. (eggs)


8 hard-cooked eggs

2 fully ripened avocados from Mexico, halved, pitted, peeled and diced

2 tablespoons lemon juice

1 tablespoon grated horseradish, drained

1/2 teaspoon salt

1/4 teaspoon ground or cracked black pepper

1/8 teaspoon ground red pepper (cayenne)

For devilish eyes:

Roasted red peppers*

Black olives


Cut eggs in half lengthwise, remove yolks and put them in a bowl.

Place the egg whites on a plate. Dice the avocado and add to the egg yolks. Combine with two tablespoons of lemon juice and toss to evenly coat.

Place half of the mixture in a food processor with remaining ingredients and pulse until smooth. Then add the rest of the avocado and egg yolk mixture and pulse until combined with small chunks of avocado still visible.

Fill a Ziploc bag with some of the avocado filling, snip off the tip of the bag and pipe a generous amount of filling into the egg whites. Cut roasted red pepper into little strips and place on top of filling. Arrange around the edge then place a black olive slice in the center to resemble a pupil. Serve right away or chill until ready to enjoy.

Cooking Tips:

*If you do not have roasted red peppers on hand, use pimentos.

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