I love deviled eggs – always have. Particularly the classic with mayonnaise, mustard, vinegar. This version is maybe slightly healthier with the avocado, but basically a variation on the classic deviled egg. It’s a little spicy, but not too hot, and has an interesting flavor not drastically different from the traditional version.
I’d planned to make these for a get together, but ran out of time. So… I’ve now had these myself for about 4 meals. They are still good as leftovers, but they really taste best right after they’re made. I’d planned to use green chiles in them, but went with the 505 Sweet ‘N Spicy Salsa. It really adds a nice touch with some sweetness and the right amount of heat. Hope you like this one!
Avocado Deviled Eggs
Prep time
Total time
Author: Anita
Serves: 24
Ingredients
- 12 large hardboiled eggs
- ½ cup mayonnaise
- 1 avocado, diced
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
- 1 tbsp yellow mustard
- 2 tbsp 505 Sweet 'N Spicy Salsa + 1 tbsp for garnish
- ¼ tsp salt
- ¼ tsp pepper
- paprika
Instructions
- Remove shells from eggs and slice each egg in half lengthwise. Remove yolks and place in food processor. Place the whites cut side up on a serving platter.
- Add the mayonnaise, avocado, lemon zest, lemon juice, mustard, Sweet 'N Spicy Salsa, salt and pepper to the yolks. Process until smooth. Add more salt, pepper and salsa to taste if desired.
- Spoon the mixture into a plastic bag and snip off the corner.
- Using the bag like a pastry bag, pipe the mixture into each egg white. Garnish with a bit of additional salsa and sprinkle paprika on top.
- Serve immediately or cover loosely and chill until ready to serve.
Notes
Commentary:
I love deviled eggs - always have. Particularly the classic with mayonnaise, mustard, vinegar. This version is maybe slightly healthier with the avocado, but basically a variation on the classic deviled egg. It's a little spicy, but not too hot, and has an interesting flavor not drastically different from the traditional version.
I'd planned to make these for a get together, but ran out of time. So... I've now had these myself for about 4 meals. They are still good as leftovers, but they really taste best right after they're made. I'd planned to use green chiles in them, but went with the 505 Sweet 'N Spicy Salsa. It really adds a nice touch with some sweetness and the right amount of heat. Hope you like this one!
I love deviled eggs - always have. Particularly the classic with mayonnaise, mustard, vinegar. This version is maybe slightly healthier with the avocado, but basically a variation on the classic deviled egg. It's a little spicy, but not too hot, and has an interesting flavor not drastically different from the traditional version.
I'd planned to make these for a get together, but ran out of time. So... I've now had these myself for about 4 meals. They are still good as leftovers, but they really taste best right after they're made. I'd planned to use green chiles in them, but went with the 505 Sweet 'N Spicy Salsa. It really adds a nice touch with some sweetness and the right amount of heat. Hope you like this one!
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