I love deviled eggs. Especially when I was pregnant I would request them at all the gatherings we would have. Our friend whom was also our neighbor would always make deviled eggs. When she would set them on the table I would probably devour about four of them right away.
I haven’t had or made them in some time and with Easter approaching and many of us getting ready to hold Easter brunches and color dozens of eggs I thought it would be fun to put a spin on the typical deviled egg.
The avocado is rich and creamy and is an excellent replacement to what amount of mayonnaise you would typically use in a deviled egg recipe. Instead of 1/3-1/2 cup of mayonnaise that I usually use in my normal deviled egg recipe by incorporating avocado into the recipe I only use about three tablespoons of mayonnaise. I also like to incorporate fresh parsley to give it that little punch but with all the components of the classic deviled egg.
Now I wonder how this would be all mixed up as an egg salad sandwich? I bet it would be fabulous!
Avocado Deviled Eggs
- 6 peeled hard boiled eggs
- 1 ripe avocado peeled and pit removed
- 1½ teaspoons fresh lime juice
- 2-3 tablespoons mayonnaise (light or regular)
- ½ teaspoon freshly chopped parsley
- ⅛ teaspoon ground mustard
- Salt and pepper to taste
- Cut eggs lengthwise and remove yolks. Set aside.
- In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, parsley, ground mustard and mash using a potato masher or two forks until nice and creamy. Alternatively you can add all the ingredients in a food processor and blend. Season with salt and pepper to taste.
- Add mixture into egg whites with a spoon or pastry bag and garnish with a chopped parsley.
This recipe can also be modified to use only half the eggs yolks and still combine the remaining ingredients for a lighter version.