Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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?

flag	asked May 27 2011 at 12:36 Ali 2,802●5●15

JansSushiBar · Accepted Answer · 2011-05-27 13:24:03Z UTC

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.

lalabomba · Answer 2 · 2011-05-27 13:19:09Z UTC

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

answered May 27 2011 at 13:19

lalabomba
191●3

+1 Love Dr. Seuss =) – HeatherC May 27 2011 at 14:34

Jules K · Answer 3 · 2011-05-27 12:45:19Z UTC

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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!

answered May 27 2011 at 12:45

Jules K
9,543●8●24

Yeah, the yolks were still hot. Next time I'll wait till they're cooled to mix everything. – Ali May 27 2011 at 14:19

Sarah · Answer 4 · 2011-05-27 12:54:51Z UTC

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.

Kelly · Answer 5 · 2011-05-27 18:36:52Z UTC

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!!

familygrokumentarian · Answer 6 · 2011-05-27 12:48:56Z UTC

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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 (?).

answered May 27 2011 at 12:48

familygrokumentarian
12.4k●3●23●87

hmmm, not sure as they started out the fresh-looking green. – Ali May 27 2011 at 14:19

Fat Guacamole Devils - dark green avocado?

6 Answers