Avocado Deviled Eggs
6 Eggland’s Best eggs, hard cooked
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon ground pepper
Fresh parsley leaves for garnish
Hard-cook eggs; when fully cooked, remove and cool completely.
Cut avocado; remove peel and seed and cut 12 1/2 cubes and set aside; mash remaining avocado place in food processor bowl.
Peel eggs and cut in half lengthwise; remove yolks and set whites aside.
Add yolks to food processor bowl with avocado and add mustard, lemon juice and pepper; blend until smooth.
Spoon fillings into egg whites and garnish with 1 avocado cube and parsley leaf. Place eggs on a platter, cover and store in refrigerator for at least 1 hour before serving.