Green Avocado Deviled Eggs

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 ripe avocado, peeled and pitted

03 - 2 tablespoons mayonnaise

04 - 1 teaspoon Dijon mustard

05 - 1 teaspoon fresh lemon juice

06 - 1 tablespoon chopped fresh chives

07 - 1 tablespoon chopped fresh dill

08 - 1/4 teaspoon garlic powder

09 - 1/4 teaspoon salt

10 - 1/8 teaspoon black pepper

→ Garnish

11 - Extra chopped chives and dill

12 - Paprika or chili flakes, optional

# How-To Steps:

01 - Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10-12 minutes.

02 - Transfer eggs to an ice bath to cool completely. Peel the eggs and slice in half lengthwise.

03 - Gently scoop out the yolks into a medium bowl. Add avocado, mayonnaise, Dijon mustard, lemon juice, chives, dill, garlic powder, salt, and pepper. Mash and mix until smooth and creamy.

04 - Spoon or pipe the green filling back into the egg white halves.

05 - Garnish with extra herbs and a sprinkle of paprika or chili flakes if desired. Serve chilled.

# Expert Suggestions:

01 -

They're green without being virtuous—creamy avocado does all the heavy lifting while making these look like springtime on a plate.
You can prep them in the time it takes to drink coffee, leaving plenty of breathing room before guests arrive.
Nobody ever guesses the secret ingredient is avocado, which makes you feel like a culinary genius for about thirty seconds.

02 -

Avocado oxidizes faster than you expect, so add that lemon juice immediately and keep everything cool until the last moment—I learned this the hard way at a brunch where half my eggs turned brown.
Overworking the yolk mixture turns it grainy instead of creamy; mix until you can't see streaks, then stop—your arm will thank you.

03 -