Deviled Eggs with Avocado and Lime Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Appetizers · Breakfast and Brunch · Cooking Club · Salads

Deviled Eggs with Avocado and Lime

From Dorothy McNett's recipes at www.dorothymcnett.com.

5 - 6 hard cooked eggs (see my recipe for Cooking Eggs in their Shells)
1 nice ripe avocado
zest and juice of a lime
1/4 cup mayonnaise
fresh parsley or cilantro leaves, for garnish
sprinkles of sea salt (black is good here)
crispy crackers or bread slices, if desired for serving

First hard cook the eggs and leet them cool. Remove the shells and slice the eggs in half lengthwise. Scoop out the yolks. Using a blender or food processor, mash the yolks with the avocado, lime zest and juice, and the mayonnaise to make it light and fluffy. Spoon into the egg whites. Tuck in a small parsley or cilantro leaf for garnish and sprinkle with just a few crystals of salt. Serve with crackers or bread slices, or just eat them! Nice for an appetizer, and also for a salad, etc.

Recipe created 2018-10-21.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.