Deviled Avocado Eggs & Radish Frisee Salad with Lemon Dijon Dressing & Shaved Pistachio

I can’t always wait for the next pot luck, or celebration shower to indulge in the one or two bites of the all loving, decadence of the deviled egg. I think it’s safe to say that everyone, internationally, has enjoyed the amuse bouche at least once in their lives. With the number of varieties of preparation, differing slightly by region, they all share something in common- one is never enough. A lovely appetizer, the perfect lunch, or even just a quick snack… my lighter version is not only delicious, loaded with potassium and heart healthy monosaturated fatty acids, but one of the most guilt-free variants of the recipe you may ever try.

Servings: Variable

Prep Time: 20 minutes

Cook time: 15 minutes


For the Eggs:

  • 6 Perfectly Hard Boiled Eggs,shelled
  • 2 Medium sized Avocados, ripened
  • 4-6 Tbsp. Extra Virgin Olive Oil
  • 3 Tsp. Fresh Dill, chopped
  • 1/4 Tsp. Smoked Paprika
  • 1/2 Lemon, juiced
  • 3/4 Tsp. Shallot, finely chopped
  • Salt & Pepper to taste

For the Frisee Salad:

  • 1 Frisee bulb
  • 1 Lemon, juiced
  • 1/2 Tsp. Shallot, finely chopped
  • 1 Heaping Tbsp. Dijon (The spicier the better)
  • 3 Heaping Tbsp. Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • 4-5 Radishes, sliced as paper thing as possible (now is when a mandolin would really come in handy if you own one)
  • 2 Tbsp. Perfectly hard boiled Egg Yolk, powdered
  • 2 Pistachio’s, shelled (+2 handfulls for snacking)


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For the Eggs:

  1. Slice a tiny sliver off each end of the egg so that it can be easily stood upright when serving, but not so much that you lose too much of the egg itself. I like to save the slices of egg white for you know who.
  2. Slice eggs in half horizontally and turn the yolk out into a separate bowl. If necessary, give the yolkless egg white cups a quick rinse for an even cleaner presentation- just make sure to gently pat dry with a clean paper towel.
  3. Slice and pit the avocado before spooning out into a food processer.
  4. Add shallot, lemon juice, dill, salt, pepper, and paprika. Process, while slowly adding extra virgin olive oil, until a completely smooth and silky product is achieved. The Extra Virgin Olive Oil in this recipe is variable- feel free to use more or less if necessary. The outcome of the Avocado Mousse is largely dependent on the size and ripeness of the avocado itself.
  5. At this point be sure to taste and add more seasoning if needed.
  6. Scrape mousse out into clean bowl and set aside. If you aren’t serving this for even much longer than 5 minutes after preparing be sure to cover with saran wrap so that it’s completely air tight in order to prevent the vibrant green color of the mousse from oxidizing.
  7. To serve you- can either pipe, or spoon the mousse into the egg whites. I prefer to fill it with spoonfulls of the mousse so as to keep a rustic feel to the bite.

For the Frisee Salad:

  1. In a medium/large sized mixing bowl add lemon juice, dijon, shallot, salt, and pepper.
  2. While whisking vigorously, slowly pour the extra virgin olive oil, until fully emulsified. Always taste a dressing after it’s completely mixed to test for seasoning, or rather- the lack there of.
  3. Gently rip the frisee by hand once it’s properly cleaned and completely dry. Toss to evenly coat salad.
  4. To serve- carefully pile onto plate and garnish with radish, and egg yolk. If you have a microplane you should take this time to gently shave pistachio on top of the mound of salad. Just be careful not to get your finger. If you don’t have a microplane- tossing the whole pistachios with the salad will be just fine.

Now combine the two. The perfect bite, if you ask me, is one consisting of both the Avocado Deviled eggs, a bit of the bitter greens, and a touch of the rich yolk- that one bite is just perfection… and, as I said earlier, never enough.





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