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Recipe Detail Page
Devilled Eggs with Finger Lime Caviar
Holiday 2019
Finger limes are a remarkable Australian import. Ranging in colour from pink to green, the pulp resembles caviar but tastes just like the limes you know. Smaller finger limes of about 1 ¼ inches (3 cm) in length will net a scant 1 tsp (5 mL) “caviar”; larger ones, about 2 inches (5 cm) in length, twice that amount. They are worth seeking out at specialty grocers if you like to take pictures of your food—they’re real beauties. If unavailable, be on the lookout for Zebra lemons, a relatively new hybrid with pink flesh. Peel the lemon, thinly slice, and cut into ½-inch (1-cm) triangles to garnish your eggs.
Makes 1 dozen pieces
6 hard-boiled eggs
1 small ripe avocado, peeled and roughly chopped
1 ½ tsp (7 mL) lime juice
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) finely chopped cilantro
1 green onion finely chopped
1 to 2 Thai chilies, seeded and finely chopped
Salt and freshly ground black pepper to taste
6 to 10 finger limes
1 Cut eggs in half lengthwise; remove yolks and reserve 4 half-yolks along with the whites. Discard remaining yolks or save for another use.
2 Combine reserved yolks, avocado, lime juice and mayonnaise in a food processor; pulse until smooth. Scrape into a small bowl and stir in cilantro, onion and chilies. Season to taste with salt and pepper.
3 Using a sharp paring knife, cut finger limes in half crosswise; squeeze halves over a bowl from the bottom up to release the caviar-like pulp.
4 Divide avocado mixture between the egg halves and top each with a scant tsp (5 mL) of the finger lime caviar. Serve immediately.
Makes 1 dozen pieces
