Avocado Deviled Eggs
Avocado Deviled Eggs PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

The beloved deviled egg. Not much you can do to make it better, right? Wrong. Make avocado deviled eggs. We guarantee you'll be serving these green gems at every party you host from now until forever.

Makes 20 deviled eggs
Start to Finish: 40 minutes

Ingredients

10 eggs

1 avocado, halved and pitted

1 tablespoon fresh lemon juice

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon hot sauce (optional)

Salt and freshly ground black pepper

2 tablespoons minced chives

Directions

1. Place the eggs in a small pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover the pot and let the eggs sit in the hot water for 11 minutes.

2. Drain the eggs from the warm water, then run cold water over them. Let the eggs cool completely. Peel the eggs and cut in half lengthwise. Remove the yolks and place them in a small bowl.

3. Scoop the avocado into the bowl with the yolks, and add the lemon juice, mayonnaise, mustard and hot sauce (if using). Mash the mixture with a fork until smooth. Season with salt and pepper to taste.

4. Spoon the mixture into the egg-white halves and garnish each with a few chives. The eggs can be served immediately or held for up to a day, refrigerated, in an airtight container. (If making ahead, add the chives just before serving.)

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