If you are looking for a tasty protein treat for your mornings, look no further than these avocado green curry deviled eggs. One of the bad habits I got into in when I lived in Vancouver was going to the bagel shop many, many mornings during the week. They made a mean Americano and I loved, loved, loved the everything bagel with either pesto cream cheese or veggie cream cheese. In terms of my overall health, though, this probably wasn’t the best for me. Fortunately, there is no easily accessible bagel place where I’m living now, so I’ve gone back to an old standard for breakfast: Greek yogurt with homemade granola and a hard-boiled egg. Super exciting, I know.
I decided this week I’d shake things up a bit with the hard-boiled egg and do a riff on a deviled egg, creating these avocado green curry deviled eggs. I had green curry paste from last week’s asparagus tofu green curry, so thought I might as well make use of it. This is a super easy recipe and positively great for a breakfast treat or an appetizer. The one challenging thing with this recipe for me is that it’s not a great idea to prep days-worth of deviled eggs all at once, so I’ve been making these one at a time, on an as needed basis. If you do this the night before, note that your avocado will oxidize. It tastes just fine – just looks a bit sad and brown. If I was making these avocado green curry deviled eggs for a party, I’d definitely make them right before serving.
- 6 hard boiled eggs
- 1 ripe avocado
- 2 teaspoons green curry paste
- salt to taste
- Split each hard boiled egg into two and scoop out the yolk. Combine the yolk, avocado, and green curry paste in a small bowl. Salt to taste. Add a scoop of the yolk and avocado mixture to each egg.