When I was a little girl, my grandmother would make deviled eggs every time we had a picnic. She taught me how to peel an egg and let me lick the spoon and bowl after all the eggs had been filled. I’ll never forget the anticipation of knowing that our luscious eggs were safely packed in the basket with our picnic lunch. My grandfather would stop at a picnic area in the Green Mountains of Vermont where we could often find clear spring water to drink.
I grew up and moved to California, marrying an avocado farmer. Our children love to experiment with the traditional recipes, adding avocado to the foods I enjoyed as a child. Avocado can easily be used as a substitute for mayonnaise or butter in recipes. Here are the deviled eggs that our daughter Rachel made last year after experimenting with various ingredients. We shared it in our newsletter for California Avocados Direct in April 2011. Since then I’ve seen several recipes for Avocado Deviled Eggs on blogs and recipe websites. If you prefer, fill the eggs with your favorite guacamole recipe and use the yolks in a salad instead!
California Avocado Deviled Eggs
- 4 hard boiled eggs
- 1/2 large California avocado (or 1 whole medium California avocado)
- 1 Tbsp mayonnaise
- 2 tsp spicy brown mustard
- 1/8 tsp cayenne pepper (optional)
- salt and pepper to taste
- paprika for garnish (optional)
- Cut boiled eggs in half lengthwise and carefully scoop out yolks.
- Mash yolks with a fork.
- Mash the avocado and add it to the mashed yolks.
- Add mayonnaise, mustard, cayenne pepper, salt and pepper.
- Fill egg whites with avocado mixture and place on a serving plate.