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!