Avocado Deviled Eggs

Avocado Deviled Eggs
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).

And be sure to check out my hard-boiled egg tutorial to avoid that nasty green-gray ring!
Avocado Deviled Eggs
Avocado Deviled Eggs
recipe from Martha Stewart

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.

Recipe linked to Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Cast Party Wednesday, What I Whipped Up Wednesday, Full Plate Thursday and These Chicks Cooked.


3 thoughts on “Avocado Deviled Eggs

  1. These eggs look so pretty and the recipe looks very tasty, I am going to make these for a picnic very soon! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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