Avocado Deviled Eggs

I can't remember where I saw this recipe originally...I'm thinking Foodgawker or Tastespotting...but as soon as I saw I was intrigued. Avocado deviled eggs? Hmmmm...I don't know. I loooooove regular deviled eggs, and I was a little hesitant to try something different, but since avocado is one of my new favorite things, I figured why not.

It was good! Interesting...but good! I'll admit, the first one I had I was NOT impressed. I think my mind was expecting a traditional deviled egg, just because that's what I'm so used to. After the shock of the first one though, the rest went down in no time! I had to stop myself at 6...figured saving some for the rest of my family was the polite thing to do.

This is a great way to use up some of those hard boiled eggs that we're all gonna have sitting around come Easter, and if you're an avocado fan, then I definitely recommend trying this. I saw another recipe in a Taste of Home magazine for Dill deviled eggs that I want to try too. I love dill, so I'm pretty excited about those :)

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'Avocado Deviled Eggs'

Source: Mother Thyme

Ingredients

6 peeled hard boiled eggs

1 ripe avocado peeled and pit removed

1 1/2 teaspoons fresh lime juice

2-3 tablespoons mayonnaise (light or regular)

1/2 teaspoon freshly chopped parsley

1/8 teaspoon ground mustard

Salt and pepper to taste

Directions

1. Cut eggs lengthwise and remove yolks. Set aside.

2. In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, parsley, ground mustard and mash using a potato masher or two forks until nice and creamy.  Season with salt and pepper to taste.

3. Add mixture into egg whites and garnish with a chopped parsley. (To make this easier and less messy I always put the yolk mixture into a plastic baggy and snip the corner, making a piping bag)

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