Avocado Lime Mexican Deviled Eggs

This is another great egg recipe that we made for our egg class. Eggs are such a great source of protein and totally delicious! If you missed our post on cooking eggs in a pressure cooker you can find that here. 

As the weather starts heating up, this is a great recipe! 

Avocado Lime Mexican Deviled Eggs

You will need:

12 whole eggs, hard boiled and shelled

1/2 cup cilantro leaves

2-3 green onions

1/2 jalapeno pepper, cut into pieces

juice of 1/2 a lime

1 tsp salt

1 tsp Dijon mustard

1 pinch paprika

Worcestershire sauce, to taste

 Place the eggs in a pressure cooker on a trivet with 1 cup water. Bring water to ta boil. Place pressure lid on and bring to second ring (high pressure) cook 3-5 minutes. Let the pressure drop on its own and then run cold water in pan until cool. Slice eggs in half, remove yolks, and put  yolks in a Vitamix 750.

Add the avocado to the yolks. Isn't it odd how much an avocado looks like a yolk-less egg? Green eggs and ham...Right?

Blend the yolks and avocado until smooth. Add remaining ingredients and blend until just combined. This makes it so there is still some pretty texture with the herbs and the eggs. 

Place the yolk mixture in a pastry bag and squeeze into the empty eggs...

Serve chilled.

We hope to see you soon!

Upcoming Classes!

Killer Bacon and Egg Salad

Wanda, the amazing instructor at our store made this outstanding salad in our egg class and we had to share it! Simple egg salad is something everyone should know how to make, but a killer egg salad is one that people will talk about, beg to have for dinner, and will be used for years to come at your house.  This is one of those egg salad recipes you cannot live without!  Wanda has used it for years and it is now a staple at our house as well! 

Here's the simple recipe:

Wanda's Egg Salad

1/2 lb bacon, cooked and crumbled

1/2 cup sliced olives

1/2 cup dill pickle relish

12 boiled eggs, peeled and diced

1/4 tsp garlic pepper

2T yellow mustard

1 cup mayonnaise

1/2 tsp salt

Directions:

Boiled eggs in the pressure cooker
12 eggs
water
Place eggs in pressure cooker on trivet with 1 cup water (2 cups water if boiling more eggs in a larger pressure cooker). Bring water to a boil. Place pressure lid on and bring to second red ring (high pressure) for 5 minutes. Let the pressure drop on its own. run under cold water in a pan until cool or place eggs in ice water.

Combine egg salad ingredients. Chill. Serve as sandwich filling or stuffed in tomatoes.  We love it with a drizzle of hot sauce and some extra blue cheese crumbles. Your family will love this!

Did you miss this class? Come visit us! Upcoming Classes!

Easy Overnight Cheesy Spinach Breakfast Bake

This last week here in our amazing Free Cooking Classes, we had an Egg-travaganza showing some great dishes to make with eggs! Eggs are a great price right now, especially with all the Easter events.

People ask us all the time what we do with day-old bread or whole wheat bread if it didn't turn out the way we would have liked. This is a great way to use up some extra cubes of whole grain happiness...

 Easy Overnight Cheesy Spinach Breakfast Bake

2 packages fresh spinach (9 oz) chopped
6 green onions sliced thin
2 3/4 cup heavy whipping cream (or half-n-half)
9 eggs
1 1/2 cup shredded Monterey Jack cheese
1 1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1T salt
1T Italian Seasoning blend
8 cups whole wheat bread cubes

Directions: 

In a large pot, bring 2 inches of water to a boil.
Place spinach in a colander in the boiling water. Cover and steam for 3-5 minutes until wilted. Drain well.
In a large bowl combine all ingredients except the bread cubes. 

 Add the bread cubes and coat well.

 Transfer to a 9 inch by 13 inch baking dish.

Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking and bake uncovered at 350 degrees for 35-40 minutes (or until a knife inserted near the center comes out clean). Let stand 10 minutes before serving.

Scoop into serving dishes and drizzle with your favorite salad dressing if desired. We really loved it with ranch dressing. 

There it is! Simple, convenient, and delicious!
We hope to see you soon at one of our free upcoming classes!!