Inner Chef

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Avocado Deviled Eggs

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Avocado Deviled Eggs

6 hard-cooked eggs; cooled and peeled

1 large Avocado; mashed

1-2 Tbsp. Real mayo

Mustard to taste

Lemon juice to taste

 

Cook eggs until centers are done. Allow to cool and cut lengthwise. Take out cooked yolk at mash in bowl.

Add mashed avocado to yolks and stir until combined. Stir in mayo and start with 1/2 tsp. of mustard and 1/4 tsp. of lemon juice. (Remember that you can always add more; but you can never take it away). Add mustard and lemon juice to your liking. Add a pinch of salt if you like.

Spoon mixture into cooked egg whites or use a ziplock bag or pastry bag. Chill before serving. Top with green onion if you prefer or parsley.

 

 

 

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