‘Nature’s perfect package’ is the theme of this year’s World Egg Day on 8 October 2021. Beyond the egg-cellent egg after which this day was named, we’re casting our focus a little wider to other egg-shaped wonders that are nature’s perfect package and discovered that South African avocados top the list!
Avos and eggs have so much in common: they’re both delicious; they can both be dressed up in gourmet meals or incorporated into simple snacks; they can both be enjoyed exactly as they are, without having to add anything beyond a dash of seasoning; and they are both sources of healthy monounsaturated fats.
Avos and eggs are like nature’s perfect package power couple. They complement each other in every way!
In recipes, creamy avos provide an alternative to those bad fats, and add a new twist to all-time family favourites. A source of nutrients and good fats, you can’t go wrong with adding an avo to breakfast. Kickstart your day the avo-egg way with avo, beans and egg on toast.
Avos and eggs look just as good together by the end of the day as they do first thing in the morning. Want a sassy sundowner snack for these balmy spring nights? Think no further than devilled eggs, with avo replacing the traditional mayo.
In fact, they’re so versatile and so well matched, you can pair eggs and avos in pretty much every meal, throughout the day. Why not do just that, and double up on nature’s perfect packages this World Egg Day.
For further information and avo recipes, visit www.avocado.co.za, like @iloveavocadoSA on Facebook and follow @iloveavossa on Instagram.
Avocado Devilled Eggs
- Serves 6
- Preparation time: 15 minutes
- Cooking time: 10 minutes for hardboiled eggs
Ingredients:
- 6 hard-boiled eggs, peeled
- 1 small ripe avocado, cubed (reserve a few pieces for garnish)
- 1-2 tablespoons Greek-style yoghurt (optional, if a large avo not necessary)
- ½ tablespoon smooth Dijon mustard
- 1 ½ teaspoon lemon juice
- Salt and pepper, to taste
- Paprika, for sprinkling
- Fresh herbs to garnish (chives or parsley)
Method:
- Cut each egg in half and remove the yolk. Place the yolks in a medium bowl and refrigerate the whites while you prepare the filling.
- In a separate bowl, mix together the avocado, Greek yoghurt (if using), mustard, lemon juice, salt, and pepper.
- Add the egg yolks and mash gently with a fork. For a smoother filling, add the ingredients to the bowl of a food processor and pulse to combine.
- Spoon the filling into the egg whites. Sprinkle with paprika, and garnish with snipped chives or finely chopped parsley.
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