Avocado And Wasabi Deviled Eggs by Meredith F - Musely
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Avocado And Wasabi Deviled Eggs

posted in Food & Drink
10/20/2015
  • 4 eggs
    1 cup blueberries, frozen
    1/2 avocado, seeded and peeled
    1 tsp wasabi, paste
    1 tsp lemon juice
    1/4 tsp salt
    1/2 tsp sesame seeds, black

  • 4 eggs
    1 cup blueberries, frozen
    Cover eggs with water, cover pot and bring to boil over high heat.
    Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the blueberry water for 10 more minutes.

  • Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon.
    Place cracked eggs in a bowl and add the blueberry water. Allow eggs to cool to room temperature, then place the eggs in the blueberry water in the refrigerator for 6 hours or up to overnight.
    Peel the eggs and cut in half lengthwise.

  • Scoop out the yolks and place in a bowl. Mix until smooth together with:
    1/2 avocado , seeded and peeled
    1 tsp wasabi , paste
    1 tsp lemon juice
    1/4 tsp salt
    Place avocado mix into a piping bag and pipe into the hollowed egg halves. Chill until ready to serve.
    Prior to serving, garnish eggs with:
    1/2 tsp sesame seeds, black

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