I have never been one to follow recipes too closely. When I cook I tend to browse the fridge and throw together a meal based on whatever we happen to have. This past week I was up in Big Bear in a lodge/cabin with my family. On the last day we had seven eggs left so I decided to make deviled eggs–but we had no mayo and so I used avocado instead. I also replaced pickles with black olives. The result was an immediate hit. Not all of my concoctions work out this YUM, but when they do–I think they’re worth a share, so here goes–I’m calling the recipe Eggs Diablo ’cause they’ve got a south of the border flair. Do you like to follow recipes or are you a fellow concocter? Well, for all you recipe folks–here’s how I made these huevos:
Cut 7 eggs in half lengthwise. Remove yolks and put them in a bowl.
Mash yolks with a fork and stir in the 1/2 ripe avocado, chopped olives, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk/avocado mixture. Garnish with chili-lime.
Recipe and Photos by Justina Blakeney