Avocado Deviled Egg

Avocado Deviled Egg

Chef: Wyatt Brege

Yield: 15 servings

Ingredients:

• 30 Egg Yolks
• 1/2 Cup Mayonaise
• 1/3 Cup Sour Cream
• 2 ea Avocado Halves
• 2 ea Lime (zest and juice)
• 1 ea Jalepeno (bruinoisse)
• 1 ea Shallot (bruinoisse)
• 2 tsp Salt
• 2 tsp Fine Black Pepper

Directions:

Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. Combine half of the yolks and the remaining ingredients in the food processor for 10-20 seconds. Store the other half of yolks in a small deli for the next batch. Scoop the mixture into a piping bag and tie.