Appetizers for a Special Occasion - Avocado Deviled Eggs

If you are looking for an appetizer for the upcoming holiday gatherings, these Avocado Deviled Eggs are sure to be a big hit. They are full of great flavor and will disappear quickly. They also would be an excellent addition to your Sunday brunch. Your family and friends will be asking you to share the recipe.

Avocado Deviled Eggs
 
12 Extra- Large Eggs
1/2 cup Mayonnaise (I used Lite Mayonnaise)
1 tablespoon Dijon-style Mustard
1 teaspoon caper juice or sweet or dill pickle juice
1/8 teaspoon freshly ground black pepper
Dash of bottled hot sauce (or a bit more if you like things spicy)
1 ripe Avocado, peeled and seeded
Snipped fresh chives (optional)
 
1. Place eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by at least 1 inch, add 4 tsp. white vinegar and pinch of salt (will make eggs easier to peel). Bring to a rapid boil over high heat. Remove from heat; cover and let stand for 15 minutes; drain. Rinse eggs with cold water, then place in ice water for 3 minutes to cool. Drain. Peel eggs and cut in half lengthwise. Remove yolks and place in large bowl. Set whites aside.
 
2. Mash egg yolks and avocado with a fork. Add mayonnaise, mustard, caper juice, black pepper, and hot sauce, stirring to mix well.
 
3. Put egg/avocado mixture in pastry bag and fill egg white halves (Can use spoon to fill them also). Sprinkle with chives, if desired (or chopped parsley).
 
 

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