Easter brunch has become a tradition for my family over the past few years. My sister (check her out over at A BitterSweet Wife) and I took on the role of preparing it this year, with lots of yummy courses on the menu. I wish I had been able to document every course with my lens, but I let my taste buds do all the documenting this time around.
On the menu were these avocado deviled eggs. I’ve seen recipes for them floating around the web and knew I had to try them out – and what better time than Easter! These deviled eggs substitute avocado for mayonnaise which provides the creamy factor in deviled eggs (even though there are still a few tablespoons in this recipe). They were super to easy to make and nutritious, too.
It was difficult for me not to eat the filling by the spoonfuls right out of the mixer bowl – this stuff was yummy! I will give you a little tip though – try to eat these the day you make them. Avocado is always freshest the day you cut into it. But if you need to make them a day ahead, be sure to keep them tightly covered in the fridge. The main reason for this: your entire fridge will smell like eggs. Not a pleasant smell every time you reach in to grab something.
Avocado Deviled Eggs adapted from Mother Thyme
Makes 12 deviled eggs
6 peeled hard boiled eggs
1 ripe avocado peeled and pit removed
2-3 tablespoons mayonnaise (light or regular)
1/2 teaspoon freshly chopped parsley
1 teaspoon dijon honey mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
paprika for garnishing
Cut eggs lengthwise and remove yolks. Set aside.
In a medium bowl combine egg yolks, avocado, mayonnaise, parsley, mustard, and garlic powder and mash using a potato masher or two forks until nice and creamy. Alternatively you can add all the ingredients in a food processor and blend. Season with salt and pepper to taste.
Add mixture into egg whites with a spoon or pastry bag and garnish with a chopped parsley.