Saturday, August 16, 2014

Amazing Avocado Deviled Eggs


Some things are too delicious to keep to myself. These excellent eggs are one of those things. Granted, if you were with me in my house right now, I might be tempted to lie and say this recipe didn't turn out well...then try to hide them in the fridge so I could inhale them the minute you left. (Note to self: pray about self control.)

What you need:
- 8 hard boiled eggs (I put my eggs in a muffin tin, bake at 325 for 30 minutes, they're perfect!)
- 1 medium ripe avocado (or two small ones)
- 1 tbsp prepared mustard (more if you prefer)

- 1 heaping tbsp mayonaise
- sea salt & ground pepper to taste (I like to sprinkle pink Himilayan sea salt over the finished product, instead of paprika.)


With a fork, mash the avocado and egg yolks together in a bowl. Add additional ingredients and stir well. Use a spoon (and your fingers, so you can lick them) to put the mixture in the hard boiled eggs. Garnish with sea salt or paprika. 

Great for a snack, a potluck, or whenever you're feeling a little Seussical! Remember that avocados turn brown when exposed to air, so keep your deviled eggs in a closed container. If you make them a day in advance for a dinner party, you'll probably have brown deviled eggs by the next evening. Although, I've never had mine last that long!

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