Avocado Deviled Eggs
Ingredients:
1 Dozen Large Eggs
2 tbsp. Distilled Vinegar
1 tbsp. Sea Salt
1 Avocado, pit removed, roughly chopped
1/4 cup + 2tbsp. Paleo Mayo
1 tbsp. Mustard
1 Small Lemon, juiced
Salt & Pepper
Smoked Paprika
Fresh Chives, chopped
Instructions:
- Add distilled vinegar to a large pot of water and bring to a boil.
- Add in salt and give it a big stir until salt is dissolved, then carefully add in your eggs and cook for 10 minutes
- While eggs are cooking, prepare an ice bath
- After 10 minutes, remove eggs from the pot with a slotted spoon and transfer to the ice bath to sit for 5 minutes
- Peel your eggs, cut them in half lengthwise, and remove the yolks and add them to the bowl of a food processor
- Add your avocado, paleo mayo, lemon juice, mustard to the food processor and process until smooth
- Season with salt and pepper to taste, processing one last time
- Arrange your egg whites on a large platter
- Using a piping bag and your tip of choice, scoop some of the filling into the bag and begin to pipe into the space where the yolk used to be. Repeat until all eggs are full
- Garnish with smoked paprika and chives
