Although I made these Avocado Deviled Eggs for St. Patrick’s Day, I thought they could do double duty on holidays and be served on your Easter buffet as well! Wouldn’t they add such a color splash and Spring feeling to your plate?
These Avocado Deviled Eggs feel a bit lighter than the traditional deviled egg due to the avocado. They also have a creamy, refreshing texture that would be a nice change to an often heavy, casserole laden meal (not that I’m complaining).
And be sure to check out my hard-boiled egg tutorial to avoid that nasty green-gray ring!
- 10 hard-boiled eggs*
- 1 avocado, peeled and pitted
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup mayonnaise
- Coarse salt and freshly ground pepper
- Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
- In the bowl of a food processor, process egg yolks, avocado, lemon juice and mayonnaise until smooth. Season with salt and pepper.
- Transfer egg yolk mixture to a pastry bag fitted with a large star tip. Pipe mixture carefully and very neatly into egg halves. Cover with plastic wrap and refrigerate until ready to use, up to 3 hours.
- *For tips on making the perfect hard-boiled eggs, go here: http://megseverydayindulgence.com/2012/03/21/the-perfect-hard-boiled-egg/