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Vegan Avocado Guacamole Deviled “Eggs”

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This recipe will add a different splash of color to your Sunday morning brunch menu.  Rather than the standard yellow yokes that are usually piped into egg whites,  I decided to mix things up and use guacamole.

Avocados, much like bananas, mature on the tree but ripen only after their harvest. Once ripe, they turn dark green or deep purple and yield to gentle pressure. Inside, they have a cream color flesh with a butter-like consistency.  One trick that I use when selecting avocados at the grocery store is that I pop the little stem button off.  If there is a nice bright green color under it, it is ripe and ready for use.  I have tried to “squeeze” technique but my best luck comes from the stem plucking. :)

It may be ideal to always buy organic, but you don’t have to with avocados. So far none are GMO, and the Environmental Working Group (EWG) has non-organic avocados in their “clean 15″ list with mostly no detectable pesticide residue (http://www.ewg.org/foodnews/).

Avocados often receive a bad rap for being too high in fat.  While it is true that avocados are a high-fat food (about 85% of its calories come from fat), they are nutrient dense calories and the fat contained in avocado provides many health benefits.

Avocados have an abundance of plant phytonutrient polyphenols and flavonoids, which have been discovered as anti-inflammatory agents.  They  help keep inflammation under control, which is considered the basis of most non-contagious diseases.  Nutrients and enzymes in avocados also help to reduce inflammation in the stomach and small intestine’s mucous lining.

It has been shown that those who ate salads with avocados absorbed five times the amount of carotenoids than those who did not include avocados.  Carotenoids help to  reduce stroke and prostate cancer risks.   Often we get so focused on what foods we shouldn’t combine when eating for digestive purposes, that we lose sight of those that we ought to combine to help with better vitamin and mineral absorption.

Ingredients: yields roughly 24 half “eggs”

“Egg whites”:

Avocado guacamole yoke :

  • 1 ripe avocado, pitted and peeled
  • 1 Tbsp fresh lime juice
  • 1/4 tsp sea salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 2 tsp finely chopped cilantro
  • Smoked Paprika

Preparation:

“Egg whites”:
  1. I used this mold for the eggs.
  2. Place the almond milk, agar and salt in a small saucepan.  Turn the heat on medium-high and whisk until it starts to bubble.  Reduce the heat to medium and continue to whisk for 4 minutes.  We need to make sure the agar dissolves.
  3. Working quickly, pour the mixture into a measuring cup with pour spout.  Then fill each egg cavity with agar.   Don’t stop during this process or the mixture will start to gel up.  If this happens, return the mixture to the saucepan and heat back up until melted.
  4. Place the molds in the fridge for at least 30 minutes.
  5. Once they are firm, using a 1/4 tsp round measuring spoon, scoop out a small half circle on the fullest part of the “egg”.  Set aside to make the filling.

Avocado guacamole yoke :

  1. Place the avocado, lime juice, salt, onion and garlic powder in the blender and blend until smooth.
  2. Place the mixture in a piping bag fitted with a star tip.   Place the tip in the hole you created and pipe the yoke mixture onto the egg in a swirling fashion.
  3. Sprinkle with paprika and serve.
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12 thoughts on “Vegan Avocado Guacamole Deviled “Eggs”

  1. Kathy says:

    Oh Amie-sue these are adorable too and they sound so tasty! How great to have options…your post and this recipe has gotten me so excited I just dusted off my Tupper ware deviled egg caddie!Thank you for sharing your special tips on how to find the best avocado’s, I sure do appreciate it.

  2. anne-marie says:

    Hello Amie Sue, once again, sooo beautiful and so easy to make! Hope you are in best health and that spring time is as sunny and lovely as in Switzerland. Have a nice time, AM

    • amie-sue says:

      Hello Anne Marie! So nice to hear from you. :) We have been experiencing a wonderful Spring. Every tree is in bloom and keeps me in awe every time I look out the window. :) amie sue

  3. Gloria says:

    2 questions…..

    Why buy the salt ‘coarse’ rather than ‘fine’?

    Have you ever tried making the ‘whites’ with sunflower seed milk rather than almond? Have a little friend that is deathly allergic to nuts.

    Looks interesting. Can’t wait to try it.

    • amie-sue says:

      You can buy the fine salt Gloria and no I haven’t tried with any other nut or seed. Worth experimenting with to accommodate your friend. Sorry to hear that they have such a horrible allergy. Have a blessed day, amie sue

      • Gloria says:

        Sorry for the double post. When I came back to check, the first post didn’t appear. Feel free to delete the 2nd post.

        • amie-sue says:

          Oh it’s quite all right. The comments never appear right away. They wait for me to approve them. This ensures that I will answer each and everyone of them and it helps me control spam on my site. Have a great day! amie sue

  4. Gloria says:

    Looks really interesting. Thank you!

    Have you ever tried making the egg whites with sunflower seed milk vs the almond? Wondering how it would affect the taste.

    Also, is there a particular reason to buy kala namak as coarse vs fine?

    Thanks.

  5. Keb says:

    Hello, where might I find the “egg” molds?

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