Spice up your regular ol’ deviled eggs this Easter with avocado hemp deviled eggs – packed with avocado, lime, cilantro, and hemp oil.
This week on the blog has been weird. I had two recipes ready to go on Tuesday and Wednesday and then the universe said just kidding, we don’t want you to post this week. Sweet. For those of you who follow me on Instagram, I’m sorry I couldn’t share the Thai Iced Tea recipe with you yesterday, but it will be coming later this month, pinky promise.
For now though, I have an egg recipe for you just in time for Easter! Easter totally crept up on me this year. In fact, April crept up on me but I’m SO ready for it. Ya’ll know this winter was extra long and brutal for me up in Boston so I’m excited to put the soups, root vegetables, and North Face behind me, and make room for more greens, flowers, and jean jackets :).
It wasn’t until earlier this week that I put two and two together and realized oh snap, I have to make Easter bread this weekend. I’ve blogged about this special bread in year’s past but in case you’re unfamiliar, it’s an Italian sweet bread that I make once a year and it’s an-all day baking fest. This ain’t no soda bread, ladies and gents. This is a yeast-based, gotta let it rise overnight, kinda bread. So, the Friday night before Easter I’ll make the dough, tuck it in goodnight (aka cover it with blankets), let it rise, wake up a couple times during the night to punch it down, and wake up the next morning, braid the loaves, bake ’em, let ’em cool, then frost and decorate. See what I mean? ALL DAY ACTIVITY right hurr. It’s a nice tradition though – it brings back memories of my late great grandma and sleepovers at my Aunt’s house when she was teaching me how to make it. Oh, and the recipe makes 9 loaves so if you’re in Boston and want to try some, just holler.
Growing up, we were also a coloring eggs family around Easter. Like the competitive kind though. Where my mom, sister, and I would try our very hardest to create the best looking eggs of the lot. If your egg was a little cracked, you could kiss your egg coloring pride goodbye. We haven’t colored eggs in quite a while but I still love having eggs on Easter. Especially deviled eggs. Growing up, I was the sole weird cousin who actually ate Grandma’s deviled eggs. My cousins would be like “gross – you actually like those?” Um, yes, cousins. I loved them when I was young and I still love them today!
In the green spirit of spring, I wanted to spice things up a bit and create some mean green deviled eggs by adding my beloved avocado. Have you ever seen those Subway commercials about avocados? The one where she drives an avoCARdo and names her first born son, Avocado? Yeah, that’s pretty much me in a nutshell. AvoOBSESSED. I even have a Pinterest board dedicated to my beloved fruit.
I added hemp oil to these deviled eggs too. I love using unrefined plant oils in my cooking, especially after writing an article on them in Environmental Nutrition. Unrefined means that the oil hasn’t been exposed to high temperatures or chemical solvents, which are typical processing methods used with refined oils like canola, vegetable, and pure/regular olive oil (not extra-virgin). This harsh processing is used to help increase the shelf-life of these oils but it also depletes their nutrients. Unrefined plant oils, like hemp, are cold-pressed or mechanically extracted to avoid high heat and chemical treatment, which retains their nutrients, antioxidants, and inherent health benefits. I love the taste of hemp oil too – it has a rich, nutty flavor and a beautiful green hue. It’s also a good source of omega 3s! Holla. I’m obsessed with Manitoba Harvest’s Hemp Oil and love using it as a finishing oil for salads, soups, pastas, smoothies, dips, sauces, etc. Because of its delicate nature, you don’t want to expose this oil to direct heat – no stovetop action for this guy. The hemp oil was the perfect addition the deviled egg mixture to balance the consistency of the egg yolk and avocado.Print
- 12 extra-large eggs
- 1 ripe avocado
- 1 tbsp Dijon mustard
- 1 tbsp Manitoba Harvest Hemp Oil
- Juice from 2 small limes
- ½ tsp salt
- 2 tbsp packed cilantro
- Manitoba Harvest Hemp Hearts for garnish
- Place 6 eggs at a time in a medium saucepan. Cover with cold water until eggs are covered by 1-inch. Bring water to a roiling boil. Remove from heat, cover, and let sit for 13 minutes. Drain and place eggs in an ice bath for about 1 minute to cool. Repeat with remaining 6 eggs.
- Crack egg shells and carefully peel off shells. Cut eggs in half lengthwise. Scoop out the egg yolks and place into a separate bowl. Set egg whites aside.
- In a food processor, add egg yolks, avocado, Dijon mustard, hemp oil, lime juice, salt, and cilantro. Pulse until smooth and creamy.
- Pipe or spoon yolk mixture into egg whites. Garnish with Hemp Hearts.
I think these deviled eggs are the perfect appetizer to bring a little flair to the Easter table this year.