Creamy avocado filling brightens deviled eggs, delivering a fresh, flavorful, and satisfying appetizer or snack option.
# What You'll Need:
→ Filling
02 - 1 ripe avocado
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon finely chopped fresh chives, plus more for garnish
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper
→ Garnish
10 - Smoked paprika for sprinkling
11 - Extra chopped chives
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10 minutes.
02 - Drain the eggs and cool under cold running water until comfortable to handle. Carefully peel each egg and slice in half lengthwise.
03 - Gently remove the yolks from each egg white half and place them in a medium mixing bowl, reserving the white halves.
04 - Add the avocado, mayonnaise, Dijon mustard, lemon juice, fresh chives, garlic powder, salt, and black pepper to the bowl with the yolks. Mash together with a fork until smooth and creamy.
05 - Spoon or pipe the avocado filling evenly into each egg white half, creating a neat presentation.
06 - Sprinkle the filled eggs with smoked paprika and fresh chopped chives for color and flavor.
07 - Serve immediately while fresh, or cover with plastic wrap and refrigerate until ready to serve.
