Avocado Deviled Eggs


6 Eggland’s Best eggs, hard cooked

2 avocados

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.

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