Avocado-Jalapeno Popper Deviled Eggs

Avocado-Jalapeno Popper Deviled Eggs

12- 14 eggs

For breading:

all-purpose flour, for dredging

2 eggs, whisked

breadcrumbs, for dredging

For the filling:

12 egg yolks from hard boiled eggs

2 avocadoes, flesh scooped out, seed discarded

3½ ounces cream cheese, room temperature

2 tablespoons mayonnaise

3 ounces grated cheddar cheese

2 tablespoons jalapeno, seeded minced

2 tablespoons pickled jalapeno, minced

a dash or two of Tabasco

For garnish, pickled jalapenos

Egg cooking procedure:

Bring water to a boil, carefully drop eggs into boiling water and gently simmer for 10-11 minutes. Transfer eggs to a bowl and run under cold water (not ice water) until cool. Gently crack the shell all around before peeling.

Cut the eggs in half lengthwise to create two oval halves. Remove the egg yolks and set aside in a bowl. Continue until all of the eggs have been cut. Make the deviled egg filling and transfer to a piping bag.

Fry the egg whites:

Place the flour in a shallow dish, place the whisked eggs in a second dish and place the breadcrumbs in a third dish. Heat 1-2 inches of oil in a heavy-bottomed pot to 350˚F. Line a plate or baking sheet with paper towels.

Coat the egg whites with the flour, shaking off any excuse, then dredge in the eggs, making sure to fully submerge the egg whites. Let any excess egg wash drip-off and dredge in the breadcrumbs, pressing gently to adhere. Set aside on a plate and continue breading until all of the egg whites are coated. Gently lower the breaded egg whites into the hot oil and fry until golden brown. Remove with a spider and set aside on the prepared baking sheet. Let the egg whites cool before filling.

Make the filling:

Combine all ingredients for the filling in a food processor, pulse until very smooth. Scrap the sides as needed. Taste for seasoning. Transfer to a piping bag. Chill the filling before using. After filling, garnish with a pickled jalapeno.