Some things are too delicious to keep to myself. These excellent eggs are one of those things. Granted, if you were with me in my house right now, I might be tempted to lie and say this recipe didn’t turn out well…then try to hide them in the fridge so I could inhale them the minute you left. (Note to self: pray about self control.)
What you need:
– 8 hard boiled eggs (I put my eggs in a muffin tin, bake at 325 for 30 minutes, they’re perfect!)
– 1 medium ripe avocado (or two small ones)
– 1 tbsp prepared mustard (more if you prefer)
– 1 heaping tbsp mayonaise
– sea salt & ground pepper to taste (I like to sprinkle pink Himilayan sea salt over the finished product, instead of paprika.)
With a fork, mash the avocado and egg yolks together in a bowl. Add additional ingredients and stir well. Use a spoon (and your fingers, so you can lick them) to put the mixture in the hard boiled eggs. Garnish with sea salt or paprika.
Great for a snack, a potluck, or whenever you’re feeling a little Seussical! Remember that avocados turn brown when exposed to air, so keep your deviled eggs in a closed container. If you make them a day in advance for a dinner party, you’ll probably have brown deviled eggs by the next evening. Although, I’ve never had mine last that long!