s.book
This is a tumblelog, kinda like a blog but with short-form, mixed-media posts with stuff I like. Scroll down a bit to start reading, or a bit more to read more about me.
Guacamole Deviled Eggs
by Jerry James Stone for DARK RYE
By now, my obsession with avocados and eggs [LINK TO AVO FRIED EGG] is no secret. They are quite the pairing. I swear, if I had an avocado tree and a few chickens, I wouldn’t eat anything else. It is probably best that I do not have an avocado tree and a few chickens. That said, here is one more way to enjoy avocados and eggs. I had been meaning to hack the classic deviled egg dish for quite some time, and the avocado seemed like my perfect accomplice. Enjoy!
6 organic farm eggs
1 avocado
1 tablespoon cilantro, chopped (more for garnish)
1 teaspoon serrano chile, minced
1 teaspoon mustard seeds, finely ground
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon olive oil
New mexico chile powder (for garnish)1. Carefully place the eggs in a sauce pan and fill the pan with enough water to cover the eggs by 1-inch.
2. Bring the water to a boil over a medium-high heat. Once it is boiling, turn of the heat and remove the eggs from the stove. Cover them and let them sit for about 20 minutes.
3. To stop the eggs from over cooking and turning the yolk gray (like I did because I got distracted by Hulu), empty the hot water and replace it with cold water.
4. Once the eggs are just cool enough to touch, crack each egg on each end by firmly tapping it on a hard surface. Placing the side of the egg on the counter, roll it with the palm of your hand while slightly applying pressure. The shell should crackle all over but be careful to not squish the egg. Place the egg in a bowl of warm water and the shell should slide right off.
5. Half the eggs, placing the cooked yolks into a mixing bowl. Add one tablespoon chopped cilantro, one teaspoon of minced serrano chile, one teaspoon of ground mustard seed, one tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of olive oil. Mix it well.
6. Half the avocado, pit it and mash it in a separate mixing bowl.
7. Fold together the egg mixture and the mashed avocado. I like the yellow and green contrast so I suggest not overdoing it here. The marbled effect is quite pleasing to the eye.
8. Scoop heaping spoonfuls of the mixture into the halved eggs. You can use a pastry bag if you want it to be all pretty and stuff, but ain’t nobody got time for that! I like the messier look and plus I want to get to eating these eggs! Top with some chile powder and cilantro. Enjoy!Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.
Neil Leifer ~ Muhammad Ali defeats George Foreman in Kinshasa, Zaire, on October 30, 1974
The Dabob Bay Residence by Bjarko|Serra ArchitectsLocated on Dabob Bay, just off of Washington’s Hood Canal, this family retreat was conceived to engage and preserve the natural qualities of the site. Water, forest, mountain and ravine views are captured from every space as the sweeping plan follows the topography and the tree line. An effort was made to leave the delicate site in its natural condition, no trees were cut and little earth was moved in placing the building.
