Happy St. Patrick’s Day if you happen to celebrate, although I hope it’s not with anything that has green dye in it – I think I’ve covered food colors well enough by now. Here is a twist on deviled eggs to get a green filling using avocado.
To hard boil the eggs, cover the raw eggs with 1” of cold water in a pot and heat to boiling. Turn the heat back to simmer and put a lid on the pot for 15 minutes. Put the eggs in ice water until they cool.
If you want to get fancy, you can put the filling in a pastry bag with a large star tip, like for cake decorating, and squeeze the filling into the egg halves. I just use a small spoon so there’s less cleanup.
Avocado Deviled Eggs
6 hard-boiled eggs
1 avocado
1 T minced onion
1 T chopped fresh cilantro
1 T lime juice
Dash of smoked paprika (or regular)
Mash the avocado like for guacamole. Cut the peeled eggs lengthwise into halves. Slip out the yolks and add half of them (6 halves) to the avocado.
Add the onion, cilantro, and lime juice; mash everything together. Fill the egg halves heaping full with the avocado mixture. Sprinkle with paprika.
