I really REALLY don't like mayonnaise. Believe my aversion stems back to high school when I worked at a sandwich shop and had to deal with vats of the stuff. There's just something so off-putting about the consistency and the color and also the fact that it's made from raw eggs but has an extremely long shelf life... BuzzFeed sums it up pretty nicely (esp #17 + #18, the stuff of nightmares!)
My distain for mayo extends to most all dishes for which it is a key ingredient--potato salad, macaroni salad, tuna salad, etc. And though traditional deviled eggs definitely fall into the no-go-'cause-mayo category, I've been on a bit of a hard boiled egg spree of late (such a good snack to have in the fridge!) and got to thinking about alternative deviled egg concoctions.
Perhaps make some avocado deviled eggs in honor of the 44th President on our nation's birthday? (Although, gotta say, there surely will be salt and vinegar chips at my BBQ!)
Wishing everyone a happy, mayo-free 4th of July!
Ps: I've heard many differing philosophies as to how to hard boil an egg but have found that placing the egg in water before turning on the heat and then timing 6 minutes once the water starts to boil, followed by a soak in ice water for easy shell removal, produces some pretty picturesque puppies.
Clean Green Deviled Eggs
6 eggs, hard boiled
1/2 large avocado (aprox 1/4 C)
2 Tblsp capers
1/2 tsp dried dill
1 Tblsp yellow mustard
First boil eggs until hard (method described above). Remove eggs from heat and transfer to ice cold water before peeling off shells. Cut the eggs in half, removing the cooked egg yolk and transferring it to a medium sized bowl. Add avocado, chopped capers, dill, and yellow mustard to the egg yolk and mash together with a fork. Fill eggs with the mix and dust with more dill and black pepper. Garnish each egg with three capers (or whatever you feel like!)