OH! Magazine - Australian Version March 2018 | Page 11

PETE
EVANS
PETE EVANS’
AVOCADO DEVILLED EGGS
Celebrity chef Pete Evans shares a delicious new take
on an old classic.
What you’ll need:
6 eggs
1 avocado, chopped
2 tablespoons mayonnaise
(see recipe)
1½ teaspoons lemon juice
1 tablespoon finely chopped
flat-leaf parsley leaves,
plus extra, roughly chopped, to serve
Sea salt
Freshly ground black pepper
1-2 tablespoons salmon roe
Mayonnaise
4 egg yolks
1½ tablespoons Dijon mustard
1½ tablespoons apple cider vinegar
1 tablespoon lemon juice
400ml olive oil or macadamia oil,
or 200ml of each
Sea salt
Freshly ground black pepper
Makes:
12
How to make it:
1.
2.
3.
4.
5.
6.
This recipe comes from
Low Carb, Healthy Fat,
by Pete Evans ($17.99,
Pan McMillan Australia)
To make the mayonnaise: Place the egg yolks, mustard,
vinegar, lemon juice, oil and a pinch of salt in a glass jug
or jar. Blend with a hand-held blender until smooth and
creamy, working the blade from the bottom of the jug very
slowly up to the top. Season with salt and pepper. You can
store this in a sealed glass jar in the fridge for up to four or
five days.
To make the devilled eggs: Fill a saucepan with water and
bring to the boil. Reduce the heat to medium so that the
water is rapidly simmering, then add the eggs and cook for
eight minutes.
Drain and, when cool enough to handle, peel the eggs
under cold running water. Allow the eggs to cool completely.
Slice the eggs in half lengthways. Carefully remove the
yolks from the whites and place the yolks in a bowl.
Mash the yolks with a fork, add the avocado, mayonnaise,
lemon juice and finely chopped parsley and whip with a
spatula or wooden spoon until smooth and creamy. If you
like, you can place the mixture in a food processor and
blend until smooth. Season with a little salt and pepper, if
needed.
Place the egg white halves, cavityside up, on a platter and
evenly spoon the avocado mixture into the cavities. Top
each filled egg with ½ teaspoon of salmon roe, scatter over
the extra parsley leaves and serve.
YOU CAN FOLLOW PETE VIA:
Web: peteevans.com
Facebook: paleochefpeteevans
Instagram: @chefpeteevans