Avocado Deviled Eggs
Ingredients
The eggs
The filling
-
½
ripe avocado
(about 3.5 ounces)
-
1
teaspoon
spicy brown mustard
-
2
teaspoons
lemon juice
-
1 to 2
teaspoons
pickle juice
-
¼
heaping teaspoon
fine sea salt
-
2 to 3
tablespoons
water
Instructions
- 1. Boil the eggs for 10 minutes, then transfer them to an ice water bath to cool for 5 minutes.
- 2. Peel the cooled eggs and slice them in half lengthwise, collecting the yolks in a bowl.
- 3. In the bowl, mash the avocado, mustard, lemon juice, pickle juice, salt, and water until smooth.
- 4. Add the egg yolks to the avocado mixture and mash until combined, adjusting seasoning as needed.
- 5. Spoon the filling into the egg white halves and garnish if desired.
- 6. Serve immediately or refrigerate for up to 48 hours.
Nutrition Facts (estimated)
Servings
16 halves
Calories
41
Total fat
3g
Total carbohydrates
1g
Total protein
2g
Sodium
41mg
Cholesterol
81mg
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