Recipes like this have been popping up everywhere as a healthy alternative to deviled eggs, substituting avocado for the mayonnaise usually found in deviled eggs. But what struck me when I started seeing this recipe was how easily it could be made for Passover! This recipe does not have any mustard, which is kitniyot and traditionally forbidden for Passover. It uses only eggs and fresh fruits and vegetables, so you don't need any special Passover certification for any of the ingredients (though the eggs must be purchased before Passover starts). It is also gluten-free, though of course it is not vegan (it's eggs). And my co-workers all gave it very favorable reviews, so I wanted to get this online ASAP! It jumped ahead of Cauliflower Mac and Cheese, which will be appearing later this week.
I think the thing I found most fascinating about this recipe was the fact that the guacamole stayed green for a very long time. Usually when I make guac, it turns brown rather quickly, though the flavor is fine. I think maybe the egg yolks protect the avocado, but I was surprised to find that the egg filling was still its original shade of green even after it had been exposed to air long enough to be stiffening a bit.
I think the thing I found most fascinating about this recipe was the fact that the guacamole stayed green for a very long time. Usually when I make guac, it turns brown rather quickly, though the flavor is fine. I think maybe the egg yolks protect the avocado, but I was surprised to find that the egg filling was still its original shade of green even after it had been exposed to air long enough to be stiffening a bit.
Ingredients
- 6 hard boiled eggs
- 1 medium, ripe avocado (the skin should be brown and should give a little bit when you squeeze it but not too much)
- 1 jalapeno, chopped
- 1 scallion (green onion), chopped (green parts only or green and white; whatever you prefer)
- 5 cherry tomatoes, chopped
- a dozen cilantro leaves (chopped or left whole as a decoration on top)
- 1 tbsp. lime juice
- salt to taste (optional)
Kashrut Notes
- Eggs are kosher for Passover without special certification, but must be purchased before the holiday if they are not marked as kosher for Passover
- Star K's website confirms that fresh supermarket produce is not a Passover problem, which covers ... everything else!
- If you prefer your lime juice from a bottle (rather than squeezing it from a fresh lime), OU's Product Search confirms that ReaLime Lime Juice (from the same company that makes ReaLemon) is kosher for Passover without special certification
- Salt can be a problem: Iodized salt is not kosher for Passover! Star-K's Passover Guide says that non-iodized salts that do not contain dextrose or polysorbates may be used, but ideally you should try to find salt with Passover certification. But you don't really need salt: I made them without salt, and I only mention it because one of my taste-testers said they didn't have enough salt!
Preparation
- Hard boil the eggs.
- While the eggs are boiling, cut and pit the avocados, remove the flesh and mash it in a bowl. You can also chop the rest of the vegetables at this time.
- After the eggs are cooled and shelled, slice them in half lengthwise. Remove the yolks and put the whites on a serving plate.
- Mash the yolks from four eggs into the avocado until they are fully blended (you can save the remaining yolks for other cooking purposes or discard them).
- Stir in the remaining ingredients until well blended.
- Spoon the guacamole mix generously into the egg whites. If desired, top each egg white with a cilantro leaf.