Deviled Eggs Recipe

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The perfect hard-cooked egg has just a bit of softness at the center. The following method of cooking guarantees perfect results.

Yield: 12 pieces

Preparation Time: 20 minutes

Start to Finish Time: 45 minutes

• 6 eggs
• 2-1/2 tablespoons ripe avocado, mashed
• 1/2 teaspoon lemon juice
• 6 pecan halves, chopped fine
• 1-1/2 teaspoons minced chives
• 1 teaspoon dry mustard
• 1 tablespoon mayonnaise
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 4 to 6 grinds black pepper
• 1/4 teaspoon cayenne pepper
• Garnish: paprika and chopped parsley

Place eggs in a saucepan and cover them with an inch of water. Cover with a lid and bring water to a simmer. Turn the stove off and let eggs sit covered in hot water 16 minutes. Remove eggs from the pan and sit them in a bowl of cold tap water 5 minutes to cool. Remove shells by tapping them on the counter to create a crack and then peeling them under running water.

Slice eggs in half lengthwise and pop yolks out; set whites aside. Place yolks in a bowl and mash them with the back of a spoon until smooth. Mash avocado the same way and add to yolks. Add remaining ingredients and mix well with a spoon. Use a small melon baller, teaspoon, or pastry bag to fill the whites with the yolk mixture. Garnish with paprika and chopped parsley.