Avocado Eggs Twist (Print Version)
# Ingredients:
→ Egg Mixture
01 -
6 eggs, large size
02 -
2 soft, ripe avocados (yields about 1 cup when mashed)
03 -
2 tablespoons of fresh-squeezed lemon juice
04 -
2 tablespoons of mayo
05 -
1 teaspoon of Dijon mustard
06 -
½ teaspoon of salt
07 -
¼ teaspoon of ground black pepper
08 -
Paprika or chili powder for a little extra on top
# Instructions:
01 -
Add the eggs to a pot, pour in enough water to cover them, heat until boiling, turn off the heat, cover the pot, and let them sit for 12 minutes.
02 -
Right after cooking, move the eggs to a bowl of ice water and leave them in for 5 minutes.
03 -
Take off the shells from the chilled eggs, cut them in half from top to bottom, scoop the yolks into a bowl, and combine with mashed avocado, mayo, fresh lemon juice, Dijon mustard, salt, and pepper.
04 -
Mash everything up until you're left with a lump-free, creamy mixture.
05 -
Using a spoon or a piping bag, put the mix back into the hollow halves of the egg whites.
06 -
Dust the finished eggs with paprika or chili powder for a pop of color and flavor before serving.
# Notes:
01 -
Savor the perfect combo of smooth avocado and traditional deviled eggs—an ideal choice for get-togethers, breakfast spreads, or late-night snacks.