It started off simple enough. Perfectly hard-boiled eggs (this method is fool-proof!). The realization that I haven’t yet had a deviled egg this year.
And then I discovered the perfectly ripe half of an avocado in the fridge (yes, the fridge).
Here’s the deal: I don’t really like mayonnaise, and while I typically don’t use a lot in my deviled eggs anyway I figured any excuse to not use it is good enough for me!
Now I realize that green-ish eggs are probably not all that appetizing because, well, they’re green BUT I promise they’re delicious! I may have added a little bit of chili powder and paprika to make ’em spicy and fabulous, and it was kind of like guacamole in an egg white cup.
YES. Jump on this train!
AVOCADO DEVILED EGGS
Makes 6 egg halves
- 3 whole hard-boiled large eggs (this method works perfectly every time)
- 1/2 medium ripe avocado
- 1 tsp yellow mustard
- 1/4 tsp chili powder (more if you want more spice)
- 1/4 tsp paprika
- 1/8 tsp salt
- 1/8 tsp pepper
Cut the eggs in half and move the yolks to a small plate. Mash the egg yolks and avocado together until smooth. Stir in the mustard, chili powder, paprika, salt and pepper. Evenly distribute the mixture between the egg white halves and sprinkle with more paprika if necessary!
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