Avocado Appetizers Two Ways for New Year’s Eve

These avocado appetizers are the perfect addition to your New Year’s Eve buffet. The avocado toast deviled eggs will not just appeal to your millennial guests as they pack a punch in flavour and a little spice with some chili flakes. The avocado and smoked salmon canapés are pretty as well as tasty, made with some of the leftover avocado cream filling from the eggs. The avocado cream without eggs makes for a great dip or sauce for burritos, which is vegan.

I hope all of you made it through the holidays alright and had some time to relax and recover. New Year’s Eve is right a sound the corner and for many people that means even more eating (and drinking). I am not a party person (shocker) and prefer watching the fireworks from home counting the money my neighbours blast into the sky. Yet when I made these appetizers for Christmas Eve dinner I thought that they made great party food and it is still prime party season. Despite being avocado based they held up very well in terms of oxidisation, the photos I took a couple hours after I made and left them uncovered in the fridge. Obviously if you leave them lying around at room temperature for hours they will oxidise but you should not do that with eggs anyway. When you have enough people at your party that will not be a problem. When you made too many, just cover them up flush with plastic wrap and you can enjoy the most millennial of breakfasts: avocado toast. Even though I called them avocado toast deviled eggs I would recommend serving it with a type of bread that hold well at room temperature as toasted bread gets stale and chewy very quickly. When in doubt use a cracker.

Ingredients:
• Hard boiled eggs
• 1 avocado
• 2 cloves of garlic
• 1/2 lemon, juice of
• Salt
• Pepper
• Parsley or cilantro
• Chili flakes
• Bread or cracker as garnish

Instructions:
1. Peel and half the eggs and remove the yolks.
2. Half and scoop out the flesh of the avocado and put it in a bowl or food processor if you want the filling really smooth. Add the lemon juice, garlic (grated or finely minced when not using a food processor), the egg yolks, salt and pepper and mix until well combined. Add parsley or cilantro to taste.
3. Fill it into a piping bag or just spoon the filling into the egg halves. Leave in the fridge (covered if possible) until serving.
4. Serve the deviled eggs garnished with chili flakes, a small piece of bread or cracker and fresh herbs.

Ingredients:
• Canapés shells, crackers or bread
• Leftover avocado filling (or make filling above without the eggs)
• Smoked salmon, sliced or cubed
• Fresh parsley or cilantro
• Chili flakes (optional)

Instructions:
1. Pipe or spread the avocado cream on whatever bread or cracker (canapé shells) you have on hand.
2. Placed the smoked salmon on top and garnish with fresh herbs and chili flakes.
There you have two super simple appetizer recipes that are also really delicious. I have made that avocado cream spread a lot without the eggs because open avocados always go bad and this way I can dip tortilla chips in or use it as a sauce in a wrap. You can definitely still make it vegan by just omitting the eggs and salmon, but you may have to double up on avocado. The avocado cream is very flavourful and versatile. I hope you enjoyed these quick and easy recipes. In case I don’t see read you anymore I wish you a happy new year. Stay healthy and safe!

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