Deviled Eggs with Avocado

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Servings:

• Recipe serving size: 2 half eggs
• Number of servings: Adjust Reset

Ingredients:

• 6 large eggs
• 1 ripe, fresh avocado, halved, pitted, and peeled
• 2 Tbsp. lemon juice
• Zest of one lemon
• 2 tsp. plain Greek yogurt
• 1 tsp. celery seed
• 1 Tbsp. chopped chives, plus additional for garnish
• Salt and pepper to taste
• Smoked paprika for garnish

Instructions:

1. In a medium saucepan, add the eggs and cover with cold water. Bring the pot to a boil, and once it reaches a rolling boil, cook the eggs for 10 minutes. Using a slotted spoon, carefully remove the boiled eggs from the saucepan and place in a bowl of ice water to cool for approximately 30 minutes, replacing ice as needed.
2. Once the eggs are cool, peel them and then slice the eggs in half lengthwise.
3. Scoop out the egg yolks, placing them in a medium-sized mixing bowl, and arrange the hard-boiled egg whites on a serving platter.
4. To the egg yolks, add the avocado, lemon juice, lemon zest, Greek yogurt, and celery seed. With the back of a large fork, mash and thoroughly mix the ingredients until smooth. Fold in the chopped chives and season with salt and pepper to taste.
5. With a small spoon (or piping bag, if you wish) place the egg yolk-avocado mixture into each egg white, dividing evenly.
6. Garnish with a sprinkle of smoked paprika and additional chopped chives. Serve immediately, or refrigerate before serving.

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