Avocado Deviled Eggs

Happy Easter ~ Happy Spring! In honor of the light and warmth coming to our northern hemisphere, I thought I would mix up your typical Easter deviled egg. I have never really liked eggs prepared this way, but let me tell you – mixing an avocado and a bit a Greek yogurt with egg yolks will create the creamiest texture and the most delicious combination. 

You thought you liked guacamole? This combination is sure to make your guests (or just you yourself) relish in delectability. A minor twist on an ancient favorite…and so inexpensive, especially during one of the biggest egg sales of the year!

Avocado Deviled Eggs (serves: 12)

Ingredients:

• 6 hard-boiled eggs
• 1 medium avocado, diced
• 3 tbsp plain greek yogurt
• 1/8 tsp cayenne pepper
• Salt and black pepper to taste

Directions:

1. Cut hard-boiled eggs in half lengthwise, and gently scoop out yolks.
2. Place yolks in a small bowl. Add diced avocado, Greek yogurt, cayenne pepper, salt, and black pepper. Mash with a fork
3. Place avocado filling into a piping bag (a sealed, plastic Ziploc bag with the tip cut off works too).
4. Pipe egg whites with avocado-yolk mixture. Sprinkle with fresh ground pepper and parsley.