AVOCADO HAM DEVILLED EGGS, vegetarian opt, lower-fat, wallet-friendly

These quirkily yummy devilled eggs have it all: intense creaminess, delicate heat and a sublime salty sweetness that's just 'Wow'...

Quirky - in a good way - eggs stuffed with avocado, air-dried ham & egg yolk

Devilled Eggs - a thing of the 1950's - has undergone a revival, not least because eggs are such an inexpensive protein, high protein and endlessly versatile when it comes to flavours. 

Here's another fresh take on the popular stuffed eggs: Avocado & Proscuitto (vegetarian option below). 

If you watch Food Network*, you've probably seen chef/model Katie Lee whizzing up a vegetarian Avocado Devilled Egg.  It inspired 67 to create something similar but more muscular.

Though ham or salt beef is perfectly fine for this recipe, 67 used Italian and Spanish prosciutto, which are healthier  (Notes below).  

Air-dried hams are pricey, though; they take years to mature.  However, a little goes a long way, and stockists like M&S do 25gm/1oz'ish Italian prosciutto and 35gm/generous 1oz Spanish serrano for just a pound. 

67 chose vertical stuffed eggs for a special occasion but the standard half eggs also work very well. 

Cost: £3'ish
Makes: 9 first courses; 18 canapes for a buffet

Ingredients:
   9 hard boiled eggs (see method below)

  3/4 medium ripe avocado
  1 tsp lemon zest
  2 tbsp lemon juice
  1/2 tsp salt
  1/2 tsp wholegrain mustard
  45gm/1.5oz air dried ham, finely diced
  1/2 tsp smoked paprika
  4-8 drops tabasco or hot sauce, depending on taste (67 used 4)
  1/4 tsp chilli flakes (opt)
  1 rounded tbsp good mayo
  1 rounded tbsp 0-fat thick plain Greek yoghurt
  pepper

  2-3 tbsp finely chopped celery
  2 tbsp finely chopped chives

  1-2 tbsp very hot water

Method:

1. Tap eggs top and bottom on a hard surface then push down firmly on the egg and roll it to crack the shell.  Peel the shell away; dipping in a bowl of water can make the peel release easier 
2. Whether making the vertical stuffed eggs
   
   or the classic half-egg, slice a tiny bit off the bottoms so that the egg sits level and doesn't roll around.  With the vertical egg, the smaller pointier bit is the bottom.  You'll also have to slice off the top of the egg to get to the yolk.
3. Place the yolks in a med bowl.  If making the vertical version, you may need to - carefully - dig out the yolk with a small pointed knife
4. Add avocado, lemon zest & juice, 2/3 of the ham, salt, smoked paprika, tabasco, chilli flakes, yoghurt & mayo.  Blend; add hot water; blend again
5. Stir through rest of ham, celery and chives
6. Scoop into a piping bag or plastic sandwich bag with a large tip of your choosing or no tip at all.  Pipe or spoon filling into the egg whites. 
7. If serving vertically, place tops at an angle on the filling.  

Comments:

'They were really great.  The flavour was good and I could taste the ham.  I prefer a little less creaminess but overall, I liked them. 'Bakery/deli Manager

Notes: Air Dried vs Smoked Hams 

Proscuitto and the Spanish Serrano Ham have similar levels of salt to bacon or ham but are air dried and, when produced in the traditional way, contain no nitrates. 

Proscuitto and Serrano are also lower in fat.  Comparing 3 slices of bacon to 2 of  air-dried unsmoked hams, air-dried have half the calories, half the fat and half the saturated fat. Obviously the paper-thin slices of air-dried ham contribute to its healthier profile.

Given a choice and the budget, 67 prefers Italian prosciutto but the less expensive Spanish serrano is a more than acceptable substitute, and you get more in weight for your pound.           

*Freeview 41   

Tips:

• Vegetarian options: replace ham with sun-blush tomatoes OR just blend yolks with yoghurt mayo, salt, smoked paprika
• Foolproof Hard-Boiled Eggs without sulphur ring.  Place eggs in a pan of water; bring to a boil; turn off heat, cover with a lid and leave for 7 minutes.  Run under cold water. 
• If you liked this you will also like 67's Tuna Stuffed Devilled Eggs  

First courses/canapes NavBar: RecipesII (nr bottom of page)...

   

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.