Avocado Deviled Eggs for Mother’s Day

Mother’s Day is coming up,  so I thought I’d share this easy idea for a breakfast treat, or a pretty addition to your brunch presentation!  These beauties are so easy that I was tempted not to tell you about them, but California Avocado Deviled Eggs are too good not to share!

Start with hard boiled eggs.  It’s okay if you don’t feel like boiling eggs. I bought a big package of boiled eggs at Costco!  I love that the big package comes with smaller packages inside, so I’m able to open up just 6 at a time.

Slice each egg in half (the long way),  pinch each piece upside down over a small bowl so that the yolk will fall out, and set the empty egg white halves aside.    Add several slices of California avocado to the yolks and mash with a fork.  I like to add enough avocado so that  the mixture is green…and leave some small chunks…not too smooth!  Season with a little mayonnaise and dijon mustard, a few drops of fresh lemon or lime juice,  plus salt and pepper.  I use about 1/2 tsp of mayo and 1/4 tsp of dijon per egg.  Fill the eggs with the avocado mixture, and serve on a pretty little plate.

Indulge! Why wait for Mother’s Day?

“Join I Wash… You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.”