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

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