Avocado Deviled Eggs

Yesterday I made these easy, yummy, and healthy deviled eggs for my Fox 19 appearance! I remember every Easter, Christmas, or Thanksgiving my Granny making deviled eggs, now my mom usually makes them. After whipping these eggs out though, I think I just got a new job during the holidays! It's so funny, I used to call them 'debbled eggs', thinking they were actually doubled eggs because we used 2 parts of the egg!! The thought process of me as child was extraordinary to say the least.  

I wanted to make an Easter staple with a healthier twist than using mayo! This recipe is also great for those who want to eat clean, taking the mayo out takes most of the preservatives and chemicals. I did not use and hand mixer or stand mixer for this only my whisk because I personally like my filling to be a little chunky, but for those who want them very creamy I recommend using a hand mixer. 

To make this recipe a little funky you can add a dash of hot sauce to the filling, then top it off with a few dashes right before serving! 

1 dozen hard boiled eggs peeled 
1 1/2 ripe avocado
1 teaspoons sea salt
2 teaspoons pepper
1 teaspoon paprika 
1/4 cup sweet relish 
a dash of lime juice - to keep from browning, but is completely optional 

1. Slice eggs into halves, the long way, carefully remove yolks and add to a large mixing bowl. Set them aside. 
2. Combine all ingredients and mix well until smooth and creamy. 
3. Place ingredients into a ziplock bag, cut the end, slowly pipe into boiled egg halves. You'll be using the ziplock bag like a pastry bag. 
4. Garnish with paprika, cracked black pepper, and parsley. 
5. Serve chilled or warm. 

Stay hungry my friends...

Ray B. 

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