Although I made these little green beauties 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? They are yummy, creamy and refreshing which would be a nice change to an often heavy, casserole laden meal (not that I’m complaining).
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
1. Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
2. In the bowl of a food processor, process egg yolks, avocado, lemon juice and mayonnaise until smooth. Season with salt and pepper.
3. 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.