Friday, March 29, 2013

Avocado Deviled Eggs

If you've dyed your Easter eggs (or are planning to), you've got a lot of boiled eggs on your hands.  This year I'm being proactive about using them.  Instead of letting them sit in my fridge for weeks, I'm going to use them on Easter day!

We're heading to lunch with lots of family, including some relative visiting from Switzerland.  I'm bringing a couple of side dishes and dessert, but I decided I wanted to bring some yummy deviled eggs too.  An easy appetizer plus using up my giant stash of boiled eggs = awesomeness!

It's not that we don't eat boiled eggs.  The kids love them as a snack and we'll mix up some egg salad too.  But we dyed lots of eggs this year and I'm happy to lighten the load and make a little room in the fridge.  Plus, deviled eggs are super yummy.

And guess what?  These little eggy masterpieces skip the standard mayo and use avocado instead.  Avocados are much more nutritious than even homemade mayo and if you're comparing the store bought mayo, there's no contest!

Even if you'll be using your Easter eggs on Easter morning, there's still plenty of time to prep these babies.  They've only got a few ingredients and you can whip them up in a matter of minutes.

Avocado Deviled Eggs

1 dozen boiled eggs
1 avocado
1 large dill pickle, diced
1/4 tsp sea salt
pepper to taste

Peel and rinse eggs. Slice longways.

Remove the yolks and mash together in a medium bowl.

Add avocado, roughly chopped and mash in with the yolks.

If you prefer a smoother look, you can do this in your food processor.
Add salt pepper and dill pickle and mix.

Fill each egg with avocado filling.

Chill until serving and enjoy!

1 comment:

  1. Oh. My. Goodness. I am making these for Easter! These look amazing!!!