We’re going GREEN today! Not just avocado green, but Baby Bok Choy green too! Baby Bok Choy is a tender baby Asian chard-cabbage, and they are sooo cute! Those darling little crunchy stems and deep green leaves remind me of Farmer McGregor’s garden where Peter Rabbit ate so many delicious vegetables!
Baby Bok Choy
Baby Bok Choy by Jade Asian Greens are fresh and ready to use. Usually steamed, stir-fried, or sautéed as a side dish, I decided to chop one up to use in my deviled eggs. The spinach-like greens retain their fresh crunchiness longer than lettuce. High in Vitamin C, Vitamin A, and a source of fiber, Baby Bok Choy brings additional nutritional benefits to traditional deviled eggs.
Of course, I added avocado to the deviled eggs as well! Fresh California avocados from our family farm! These are Hass variety avocados, which are in season from spring through summer.
Baby Bok Choy and Avocado Deviled Eggs Recipe
For the deviled egg filling I mashed up the hard-boiled yolks of 6 eggs, added 1 tablespoon mayonnaise, half of a large avocado, 1 teaspoon dijon mustard, 1/4 teaspoon salt, a dash of black pepper, and one head of finely chopped Baby Bok Choy. I reserved some of the thinly sliced green tops to garnish the dozen deviled egg halves.
Baby Bok Choy and Avocado Deviled Eggs
- 6 hard boiled eggs shelled
- 1/2 large California avocado peeled and pit removed
- 1 Tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- dash of black pepper
- 1 head Baby Bok Choy finely chopped
- Slice each egg in half and remove the cooked yolk.
- Place the yolks and avocado in a small mixing bowl and mash until smooth.
- Stir in the mayonnaise, mustard, salt, and pepper.
- Thinly slice the Baby Bok Choy and add it to the egg mixture, reserving some for garnish.
- Using a teaspoon, fill each egg half with yolk mixture.
- Garnish each each with Baby Bok Choy pieces.
What a pretty egg platter! Perfect for a springtime party! I separated the leaves of two more Baby Bok Choy heads, and laid them in the center of the platter, topped with fresh avocado cubes, and drizzled with Miso Ginger Vinaigrette dressing that I bought in my grocery store.
Baby Bok Choy and Avocado Finger Salads
Those Baby Bok Choy leaves are firm enough to hold the avocados …Finger Salads! Guests who can’t enjoy the eggs will love those little salads! The dressing is slightly sweet and the ginger adds a zing!
I’m excited about raw Baby Bok Choy! They’re small and tender, mild and crunchy – easier to use than the larger Bok Choy varieties for our family now that our children are grown and gone. Grown in California by Nishimori Family Farms, I love the fact that we’re enjoying fresh local produce.
These Baby Bok Choy and Avocado Deviled Eggs will be perfect for picnics and potlucks this summer! Such fun to introduce my friends and family to a new twist on a traditional favorite!
Do you ever eat Baby Bok Choy as a salad? How to you prepare it for your family?
Disclosure: I received a box of assorted Asian greens to try from Jade Asian Greens, a product of Nishimori Family Farms, distributed by San Miguel Produce, Inc. of Oxnard, California to try out. All opinions and experiences are mine. I was not required to write this post and was not compensated. I’m grateful to sponsors who send products that I might not try so I can share them with my readers!
I’d love to visit Nishimori Family Farms someday. Here’s a video about their farm:
Have you seen the video about our family farm?
Leave a reply →