Avocado Deviled Eggs
June 29, 2015 • Appetizers,
Back when I was getting ready for my knee replacement surgery, I found myself fidgeting, anxious, and cooking an awful lot, I think just to fill the time leading up to the big day. That’s when I actually made these deviled eggs, but it occurs to me they will be perfect for a summer 4th of July picnic, so without further delay, I give you Avocado Deviled Eggs.You will first want to be sure you follow my guidelines for the perfect hard cooked eggs. Then once you have the eggs cooled, these are simple to pull together. I’m giving you the recipe for a party, using a whole dozen eggs, but you can easily cut this in half, or double the recipe, as needed. Here’s to summer!
- 12 hard cooked eggs
- 1 ripe avocado
- ⅓ to ½ cup mayonnaise
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 medium jalapeño, seeded and minced
- 2 tablespoons chopped cilantro
- Split the eggs and reserve the whites. Combine the yolks with the avocado, mayonnaise, salt and pepper in a small bowl and mash and stir until the texture is smooth. Stir in the jalapeño and the cilantro, then spoon into a small plastic bag. Snip off the corner of the bag and pipe the filling into the reserved egg white halves, garnishing with more chopped cilantro if desired. Refrigerate until ready to serve.