Fried Avocado Deviled Eggs
Time: 1 hour
Servings: 12
Ingredients
- 16 Large Eggs
- 1 Large Avocado
- 1 C Mayonnaise
- 1 T Pink Salt
- 1 T Pepper
- ¼ C Fresh Squeezed Lime Juice
- 2 tsp Granulated Garlic
- 2 Ancho Chili Powder
- 12 21/25 Shrimp (peeled, deveined, tail off)
- 4 T Butter
- 2 T Blackening Seasoning
- 1 T Olive Oil
- 3 C AP Flour
- 3 C Panko Bread Crumbs
- 8 C Peanut Oil

Instructions
- Fill a medium sized pot with water and bring to a simmer.
- Slowly lower 12 eggs into the water.
- Set a timer for 12 minutes.
- Make a water bath while the eggs are cooking (the water bath will stop the cooking process).
- Let eggs sit in a water bath until they are completely cooled, approximately an hour.
- Peel and cut eggs in half lengthwise.
- Take the yolks out of the eggs and place them into a mixing bowl.
- Cut the avocado in half and remove the pit.
- Take the pulp from the skin.
- Add avocado to yolks, with mayonnaise, salt, pepper, lime juice, granulated garlic, and ancho chili powder.
- Mix with a hand or stand mixer until smooth.
- Cover with plastic wrap, making sure that the plastic touches the entire surface to keep it from oxidizing.
- Set in the refrigerator to chill for later use.
- Add butter and olive oil to a medium high heat sauté pan.
- Toss shrimp in blackening seasoning until fully coated.
- Add the shrimp to the hot sauté pan and cook until the shrimp are just done. This will only take a couple of minutes; overcooking will cause the shrimp to be rubbery. The shrimp can be served hot or chilled on the finished product.
- Place the oil in a heavy duty pot or a small fryer and heat to 350º.
- Set up a breeding station to prepare the reserved egg whites. Use one bowl for seasoned flour, a second bowl for egg wash (made with the 4 remaining eggs), and a third bowl for panko bread crumbs.
- Gently dredge the egg whites in the flour with one hand.
- Use the other hand to put the egg into the egg wash.
- Using the dry hand, cover the egg with panko bread crumbs and place into the hot oil; fry until golden brown.
- Place on a drying rack or paper towel to drain excess oil before filling.
- Put cooled avocado filling in a piping bag with a star tip.
- Pipe filling (approximately 1 tablespoon) into the fried egg white.
- Place one blackened shrimp on top of the filling.
- Add paprika or thinned sour cream for garnish.
Want Chef Jeff, The Rogue Chef, to make this delicious dish for you? Contact him at www.TheRogueChef.com.