Baby Bok Choy and Avocado Deviled Eggs
Baby Bok Choy adds a crunch and extra nutrition to these tasty deviled eggs.
- 6 hard boiled eggs shelled
- 1/2 large California avocado peeled and pit removed
- 1 Tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- dash of black pepper
- 1 head Baby Bok Choy finely chopped
Slice each egg in half and remove the cooked yolk.
Place the yolks and avocado in a small mixing bowl and mash until smooth.
Stir in the mayonnaise, mustard, salt, and pepper.
Thinly slice the Baby Bok Choy and add it to the egg mixture, reserving some for garnish.
Using a teaspoon, fill each egg half with yolk mixture.
Garnish each each with Baby Bok Choy pieces.