Culinary Nunnsense deviled eggs

Richard is putting a new twist on your grandmothers deviled eggs.

JACKSONVILLE, Fla. – On this episode of Culinary Nunnsense we are putting a healthy twist on Deviled Eggs. I know, you have the recipe your great grandma gave to your grandma and she in turn gave it to your mom who then taught you how to make "the best Deviled Eggs ever!" Good, that means you have the basics you need for the prep work, but this recipe makes this side or snack work for you instead of you having to work it off.

First some history. The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. During the 19th century the term was most often used with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
In the South and Midwestern areas of the US, the terms "stuffed eggs", "salad eggs", "dressed eggs" or "angel eggs" are also used, particularly when served in connection with church functions. I have also seen "angel eggs" used in association with deviled eggs stuffed with healthier alternatives. So I guess in this case these can be angel eggs, but it is not nearly as fun to say as Los Huevos a la Diabla.
The first and most important step to making Los Huevos a la Diabla is cooking the perfect hard boiled egg. That means a creamy yolk and firm egg white.
Perfect Hard Boiled Egg:
Place eggs in a pot with room temperature water, just to cover the eggs. Over med high heat bring eggs and water to boil. Once water comes to a boil, remove pot from heat and allow eggs to sit in the hot water for 12 minutes. Dump out hot water and add ice and water to cover eggs. Stir with a spoon and once cool enough to handle, peel immediately.


Ingredients:
Eggs
1-2 ripe avocados
Sour cream
ground mustard
fresh or jarred ground horseradish
for more devil...chipotle in adobo
salt, pepper

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Notice I did not put amounts on the ingredients list. If you make or have made deviled eggs you know that each egg is different and the recipe will vary from time to time. The consistency of the deviled part is up to you.

One half of an avocado and one tablespoon of sour cream is usually enough for about a half dozen eggs, but this too changes from batch to batch. I usually use 1 to 1 1/2 avocados to a dozen eggs.

Slice eggs in half, remove yolk. Yolks should go in a small bowl and egg whites on a plate or platter. Or if you are really savvy, one of those special egg platters with the built in divots. Add sour cream in batches as you blend the yolk and avocado halves. Season at the end of mixing once you have desired consistency.

Refrigerate and enjoy

The idea and cooking method is the exact same as the eggs your momma makes, just a little greener. All we are doing here is substituting the bad fats for some good fats. Sure the color will be different and you will have to explain to your friends why the center is green, but I think after you try -- no -- after your friends try Los Huevos a la Diabla they will be saying, I do like green eggs and there is Nunn better. 


About the Author:

Richard Nunn is the Weather Authority Chief Meteorologist