1

votes

Fat Guacamole Devils - dark green avocado?

Answered on August 19, 2014
Created May 27, 2011 at 12:36 PM

I made deviled eggs based on the recipe on MDA earlier this week and they were fantastic! I ate several right away, but decided to save some for breakfast the next day.

I left them on the counter to finish cooling before popping them in the fridge and I came back less than an hour later. The mixture that had started out greenish-yellow (like the picture on MDA) was now such a dark green it looked like the skin of the avocado!

I threw the rest away because I was afraid I'd left it out too long. Now I'm thinking maybe it would have lasted longer if I'd used the lime juice called for in the recipe.

Anyone ever experience this? Had they gone bad, or would I have been fine eating them anyway?

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 07:55 PM

I'll have a pit anyway, so might as well try it!

34a367e60db77270bd7096dc04270fdc

(4171)

on May 27, 2011
at 02:34 PM

+1 Love Dr. Seuss =)

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 02:21 PM

Thanks for the tip. I am making them again this weekend for a bbq. I'll wait to make the mix until right before everyone arrives.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 02:20 PM

Yum, adding sun-dried tomatoes sounds great!

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 02:19 PM

hmmm, not sure as they started out the fresh-looking green.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 02:19 PM

Yeah, the yolks were still hot. Next time I'll wait till they're cooled to mix everything.

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6 Answers

best answer

2
91c2e2a35e578e2e79ce7d631b753879

on May 27, 2011
at 01:24 PM

I agree - the heat probably contributed to the color of the yolks, as well as the oxidation of the avocado. Make sure the eggs are at least at room temperature before making guacamole deviled eggs, and refrigerate the leftovers immediately, covered tightly with plastic wrap. Even then, they'll turn little brownish, but they will still be fine to eat.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 02:21 PM

Thanks for the tip. I am making them again this weekend for a bbq. I'll wait to make the mix until right before everyone arrives.

3
60199d3a580a4e17969059609e48e678

on May 27, 2011
at 01:19 PM

"I do not like green eggs and ham, I do not like them Sam I am" :p

34a367e60db77270bd7096dc04270fdc

(4171)

on May 27, 2011
at 02:34 PM

+1 Love Dr. Seuss =)

1
345c1755efe005edd162b770dc6fb821

(8767)

on May 27, 2011
at 06:36 PM

the avocado will darken with time, so definitely include the lime juice. another trick I learned when living in Mexico is to put the pit/seed of the avocado in a glass with water nearby, dont know if this will work if its covered...but worth a try!!

If you ever see homemade guacamole with the pits in the mix, its the same purpose, to keep it from browning/oxidizing quickly!!

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 07:55 PM

I'll have a pit anyway, so might as well try it!

1
F1bd8e92fcd1ab54e64e36da3252102d

on May 27, 2011
at 12:54 PM

they look worse than their actual condition. Avocado turns brown upon oxidation, the lime juice may have helped for a bit, but eventually they will turn brown-gray-ugly regardless. I recently made them for a party and they were a hit, but the few that remained on the tray looked terrible by the end of the evening. They definitely need to be eaten fast! FWIW: I made Sarah Fragoso's Everyday Paleo recipe with EVOO, sun dried tomatoes, and basil last weekend for a party and they were fantastic, no color issues whatsoever.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 02:20 PM

Yum, adding sun-dried tomatoes sounds great!

1
24fcc21452ebe39c032be6801d6bbadd

(9812)

on May 27, 2011
at 12:45 PM

Mine turned grayish after a little bit, but they were still good. You said they were cooling- were the yolks hot when you made the mixture? Maybe that's a factor... Dark green would probably scare me off too!

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 02:19 PM

Yeah, the yolks were still hot. Next time I'll wait till they're cooled to mix everything.

0
D30ff86ad2c1f3b43b99aed213bcf461

on May 27, 2011
at 12:48 PM

Maybe the combination of the sulfur grey that often coats the yolk in hard boiled eggs plus the typical oxidization of the avocado resulted in that funky color (?).

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 27, 2011
at 02:19 PM

hmmm, not sure as they started out the fresh-looking green.

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