Avocado Deviled Eggs
Mayo is usually a key player in this recipe, but today, it’s warming the bench. Avocado is subbing in and ready to win! This creamy, zesty take on the recipe you know and love scores extra points with an impressive topping of pickled mustard seed and truffle salt.
Time: 15 min
Servings: 2-4
Ingredients
- 5 hard boiled eggs
- 1 medium avocado
- ½ tsp salt
- 2-3 fresh ground pepper turns
- 1-2 tsp whole-grain pickled mustard seed
- ½ tsp of truffle salt
Directions
- Cut the hard boiled eggs in half, lengthwise. Gently scoop out the egg yolks and place them in a small bowl or immersion blender cup.
- To the same bowl or cup, add the avocado, salt, and fresh ground pepper. Blend together on high until it's smooth as can be.
- Pour the mixture into a piping bag (or a ziplock bag with the corner cut off) to pipe the avocado mixture into each half.
- Top with mustard seed and truffle salt if you’re feeling fancy!
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