Wish Upon A Dish: Potato, Corn & Olive Stuffed Egg with Deviled Avocado Dressing

August 23, 2013

Potato, Corn & Olive Stuffed Egg with Deviled Avocado Dressing

While I did submit two entries into the avocado recipe contest sponsored by California Avocado and hosted by the gals of The Recipe Redux, there were two that I could not submit before the deadline date.

This was one of them.

I was intent on creating a mayonnaise made from avocados. No eggs, no oil (or lots less), just healthy ingredients my Dad could safely use to make his weekly bowl of pasta salad without the worry of clogging his new arteries.

Move over mayo and that jar of whipped miracle stuff, you have just met your match. This is the salad dressing to beat all dressings. I DID IT!! Just not in time to make the cut. No reason why I shouldn't share though, this is pretty darned groundbreaking.
As easy as 1-2-3 in a blender (or processor), you will use it on everything. While there is some oil in this dressing, it is substantially less than a typical mayo, so substantially less fat calories. I liked that!

I created this recipe for a potato, corn and black olive salad that I stuffed into hard boiled eggs and top them with a yellow pepper sauce.

I realized it was so much more than a cold egg dressing. Taste it for yourself.
It's creamy, tangy, spicy, sweet, salty, and tart.....oh, and extremely healthy!!
It can easily be adjusted to individual tastes (salt, spice and sweet) and keeps forever in a jar in the fridge.
I would take my Mom's potato salad and swap out the mayo for this.....all day, any day.

Yes, those are split peas my eggs are sitting on. Cool idea if you don't have an egg plate. Just cover the peas with plastic wrap or they will stick to the bottoms of the eggs.

You may have thought there was no other way to possibly make another deviled egg, but, you be wrong, mon.

Potato, Corn & Olive Stuffed Eggs with Deviled Avocado Dressing
makes 36 deviled eggs
Prep time: 20 minutes
Cook time: 15 minutes
* 18 large eggs
* 2 medium red potatoes, small dice
* 6 Cerignola olives, pitted, small dice
* 1/2 cup fresh corn kernels (frozen in a pinch)
* 1 jar chopped pimentos
* salt and pepper to taste  

* 1 ripe avocado, peeled and diced
* 2 tablespoons fat-free sweetened condensed milk
* 3 garlic cloves, halved
* 1 tablespoon olive, walnut, seed or hazelnut oil

* 1/2 cup cojito, feta or Parmesan cheese, grated
* 1/4 cup milk (I used 1%), to thin the mixture if needed
* 1/4 cup roasted walnut pieces (optional)

 * 6 jarred banana peppers with 2 tablespoons liquid, pureed

1. Bring a large pot of water containing the eggs, to a boil. Shut off the heat, set a timer to 14 minutes and leave it sit on the stove. Prepare a large bowl of ice & water.
2. At the end of the 14 minutes, scoop out the eggs, leaving the water in the pot, and set them in the ice water.
3. Place the potatoes in a microwave bowl large enough that they are no higher than two pieces and top them with a paper towel. Microwave on high for 5 minutes. Remove them from the microwave and take off the paper towel and allow them to cool completely. The potatoes will be perfectly cooked and retain the nice square corners.
4. Remove the eggs and carefully roll them on the counter to crack the shells. Place them back in the water to cool.
5. While the eggs and potatoes are cooking & cooling, process the dressing ingredients to a smooth consistency, adding milk if it gets to thick. It should have the consistency of mayonnaise. Use more milk if needed.
7. Cut the eggs in half, remove the yolks and set aside.
8. In a large bowl, mix the potatoes, olives, corn and pimentos with a very small enough of dressing, just enough to moisten and hold the ingredients together. Spoon the banana pepper puree into a squeeze bottle. We will be garnishing the tops with the squeeze bottle.
9. Spoon a teaspoon of filling into each egg half. Repeat until all eggs are filled. Place neatly on a platter and using the squeeze bottle, make a few passes over each egg and then garnish with parsley or paprika.

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