Deviled Eggs

A classic deviled eggs recipe with the added goodness of avocado, sweet potato and beetroot, making it a great wholesome appetizer.

‍Recipe Card

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‍Method of Preparation:

• Boil eggs either on the stove or Instant Pot. Place in ice water and let the eggs cool.
• Prepare the puree. Steam your vegetable until tender (sweet potato and beetroot). After cooked mash with a fork or use a food processor or blender.
• Set vegetables aside to cool. (You can, of course, cook a larger batch of whichever vegetable you choose and save it for another meal or recipe!)
• Peel the eggs and slice each in half lengthwise. Place the yolks into a bowl and the yoghurt, one variety of vegetable puree, salt, and paper, and mash with a fork to combine thoroughly. Taste and adjust the salt as needed.
• Spoon filling into a piping bag and add it inside the egg white. Place into the fridge until just before serving. When ready to serve.
• Sprinkle paprika for an added flare. Serve immediately.

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‍About the Contributor

Essam Ali Al Bor

‍A marketing professional, food enthusiasts and currently, ICCA Dubai Professional Program Student.

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