Deviled Eggs


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.


12 pieces

Preparation Time

20 Minutes

Total Time

45 Minutes


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