Avocado Deviled Eggs

Cook 10 Minutes

6 Servings

6 hard boiled eggs
1 peeled, mashed avocado
1 teaspoon salt
1 teaspoon white pepper

Boil 6 eggs in 2 inches of barely boiling water for 6 minutes.
Turn off the eye of the stove but leave the pan on the eye for 4 more minutes.
Cool and split the 6 eggs into halves.
Scoop the yolks into a mixing bowl.
Mix 1 well-mashed avocado with the 6 yolks, salt, and white pepper.
Fill the 12 egg white halves with this mixture. You will not need mayonnaise because the mashed avocado replaces it.
May garnish with parsley, cilantro, pimento, olive slices, snipped chives, etc.
Place in the fridge until time to serve.

If the avocado is somewhat hard, it is probably not fully ripe. You may need to add half a teaspoon of olive oil in order to mash it well. Deviled eggs containing mayonnaise cannot safely sit out for more than 2 hours. However, these avocado eggs will be able to sit out longer.

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