John's Fancy Devilled Eggs

John made these eggs for this year’s Poor Seminarian’s Cook-off. They serve as a much healthier alternative to mayonnaise based devilled eggs.

Ingredients: 

-1 avocado
-12 eggs
-2 tablespoons Mustard (dijon, spicy, yellow, any will work)
-Olive Oil or cooking spray
-2 teaspoons lemon or lime juice (fresh or bottled)
*You will need the following dishes/containers on hand: One Gallon zipper seal bag, Skillet or medium saucepan, mixing bowl and whisk, glass or metal baking dish, serving tray or container for finished product, large kitchen knife, cutting board, spatula, and pizza cutter.

Instructions: 

-Preheat oven to 350 degrees.

-Crack eggs one at a time and separate the yolk from the egg white, putting the egg white into the mixing bowl and the yolk (yellow part) into the skillet.

-When all 12 eggs are separated, whisk the egg white until it is frothy and white.

-Whisk the yolk until well mixed.

-Spray or oil the baking dish.

-Pour egg white into baking dish – you want it to be at least 1/8″ deep or it may burn.

-Cover baking dish with foil and bake until egg whites are solid.

-Cook yolks over medium heat on the stove until there is no liquid egg yolk left (like scrambled eggs).

-Remove both from heat and allow the yolks to cool for five minutes

-Put yolks into zipper bag.

-Cut open avocado with a large knife, rotating it around the large pit in the center.

-Divide the halves with a rotating motion and remove the pit.

-Use a large spoon to scoop out the green paste, avoiding any brown spots.

-Put green paste into gallon zipper seal bag.

-Add lime/lemon juice to gallon zipper seal bag (will slow the discoloration of the avocado).

-Add mustard to zipper bag

-Squish the sealed bag until there are no large chunks – the smoother the better.

-Using a spatula, remove the egg white from the baking dish and place it on the cutting board.

-Using the pizza cutter, cut the egg white into squares – the size will depend on how far you want to stretch the recipe.

-Place the square egg whites on serving tray or into storage container.

-Cut off bottom corner of the gallon zipper bag, making a small hole to squeeze the contents out of.

-Grip bag with both hands and squeeze a stream of the mixture onto each egg white.  You can use a decorator tip for cupcakes if you have one on hand to make the topping look nicer.