|soft Haas avocado||1|
|smoked salmon||1/4 lb|
|pickled red onion||1/4 cup|
|sweet and sour or Red French dressing||1/4 cup|
quick pickled red onion
|thinly sliced red onion||1 small|
|rice wine vinegar||1/2 cup|
Avocado Deviled Eggs with Smoked Salmon look super fancy, but really are not hard to put together. They make an impressive and delicious make a-head stater for any get-together. And best of all there is zero mayo in this recipe!
- Make the quick pickled red onions by placing the thinly sliced onion, vinegar, and sugar in a bowl. Allow it to sit while you prepare the remainder of the recipe.
- Place your eggs into a pot and cover them with water.
- Place the pot on the stove over high heat and bring to a boil. Once the water is boiling, remove the pot from the heat, cover and allow it to sit for 20 minutes.
- After 20 minutes, remove the eggs from the hot water and place them into a bowl of chilled water to cool down.
- Then peel the eggs. Give them a quick rinse to remove shell pieces and gently pat dry.
- Cut the eggs in half. Remove the yolk and place it in a bowl. Set the whites aside.
- Slice your avocado in half and remove the flesh. Add it to the egg yolk and mash everything together with a fork until well combined.
- Pipe or spoon the yolk avocado mixture back into the center of the whites.
- At this point you can chill everything until you are ready to serve the eggs, including the pickled onions.
- When you’re ready to serve, place a small piece of smoked salmon on top each egg along with a slice of pickled red onion, and a few capers. Drizzle everything with your Sweet and Sour Dressing. You can find my easy recipe here or use a store bought one.
- Serve and enjoy.
*I only put that it was a little more difficult on here because there are a few steps. I promise it’s worth it.
*If you want eggs that are easier to peel, don’t use the most super freshest of eggs. If they are a little older the shell comes off easier. Also try peeling the eggs in the cool water they are soaking in.
*If you have leftover pickled onions they make a fabulous addition to sandwiches, nachos, tacos, and salads.
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