We used the veggie-dye method for our Easter eggs this year, the best perk being that they had no dye exposure and were safe to eat! Wondering what is the matter with traditional food dye? While that would deserve a longer post (that I hope to write some day), the summary is that these synthetic dyes are made out of petroleum and have been shown to have negative effects. While the impact varies based on the color used, multiple colors can trigger hyperactivity in children and are listed as possible carcinogens. Some colors can also trigger allergy-like reactions or worsen asthma. The good news is, there are great food dye options out there made from natural materials like plants and seeds. This year we used vegetables already in our fridge, so we didn’t have to buy anything at all! We were able to reduce waste by using up veggies and also put those eggs to good use in this recipe… which great news since it took us a few weeks to get eggs in our Imperfect produce shipment (these are crazy times we are living in, folks).

Ok, back to this deviled egg recipe. These are so tasty!! The minced dill pickle inside plus the fresh dill really put these over the edge. In full disclosure, I don’t usually love deviled eggs, but I really enjoyed these. I used half avocado oil mayo and half avocado to add in some monounsaturated fats and nutrients in (and deliciousness). I keep all of the yolks from the hard boiled eggs for this recipe, which I fully endorse because egg yolks are so good for you. Egg yolks are a good source of fat-soluble vitamins A, D, E and K, but they are also an excellent source of choline, which so many Americans are deficient in. Choline helps reduce inflammation in the body and regulates your nervous tissue. Choline has also been found to increase brain development and long term memory in utero and also in childhood. Moral of the story, cholesterol and saturated fats are not the enemy and I recommend eating egg yolks.

So back to what you really came here for, this super simple recipe!

Avocado Double-Dill Deviled Eggs

Ingredients:

One dozen eggs (organic, cage-free and local if you can)
1/4 cup of avocado oil mayonnaise
1 large avocado
1 tablespoon of Dijon-style mustard
1 tbsp of white wine vinegar
1 dill pickle spear, minced
2 tbsp of fresh dill, minced
sea salt and pepper to taste
paprika for garnish

Directions:

Fill a large stock pot of water and bring to a boil (I used a steaming basket inside).
When the water is boiling, carefully add in the eggs and reduce to a simmer after 30 seconds. Let the eggs stay in the pot simmering for 15 minutes.
Remove the eggs from the pot with tongs or a slotted spoon and put them in an ice bath for at least 15 minutes before peeling. (Veggie dye optional!)
After you have peeled the eggs, cut them in half length wise with a sharp knife and carefully remove the yolks.
In a stand mixer, add in egg yolks, mayonnaise, avocado, mustard, pickle, salt and pepper and half of the fresh dill. I used a paddle attachment on the mixer and whipped on medium speed until the mixture was smooth.
Transfer the mixture to a pastry bag or ziploc bag and cut out a corner.
Plate the egg whites on a serving dish and carefully fill each one with the desired about of avocado-yolk mixture.
Sprinkle with remaining dill and paprika before serving!