Avocado Deviled Eggs

2015-02-12
  • Yield : 24 deviled eggs
  • Cook Time : 20m
  • Ready In : 40m
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Ingredients

  • 12 large eggs
  • 1/2 cup mayonnaise
  • Grated zest of 1 lemon plus 2 tablespoons lemon juice
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 avocado, diced
  • Watercress leaves, for garnish

Method

Step 1

Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.

Step 2

When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.

Step 3

To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.

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