I had the luck to marry a man with a large extended family. The family gets together often, everyone brings a dish, and we all eat well. Once you make something the family likes, you’d better hope you don’t mind making it, because it will be requested for every family get together for the rest of your life.
For that reason, my mom has made pounds and pounds of potato salad over the years, my mother-in-law always has the ingredients on hand for Taco Dip and my husband’s aunt doesn’t even bother asking what she should bring. She just shows up with Italian Salad.
As for me, I can make Deviled Eggs with one hand tied behind my back.
Between the holidays and a cluster of birthdays, it seems like I’ve been making deviled eggs every other week. So for our St. Patrick’s Day party, I decided to change up my usual. But just a little bit, so the masses won’t riot.
These deviled eggs have avocado in the filling, replacing some of the mayonnaise, making them healthier than the usual recipe, and because they’re GREEN, they fit right in for the holiday!
So raise your Guinness and grab an egg!
AVOCADO DEVILED EGGS (recipe source: own)
6 hard boiled eggs, cooled and peeled
1/2 tsp ground mustard
1/4 tsp celery salt
1/4 tsp lemon juice
2 tbsp mayonnaise
Cut the eggs in half lengthwise and set the yolks aside. Lay the egg whites on a platter.
In a bowl, mix the ground mustard, lemon juice and mayo together. Mash half of the reserved yolks and add to the mayo mixture. (If you started with six whole eggs, you should have 12 half yolks. Add six to the filling mixture. Save the rest for another purpose. I add them to salads.)
Cut the avocado in half, remove the pit and peel and cut the green flesh into pieces. Add to the filling mixture and mash well, until mixture is smooth and creamy.
Spoon mixture into the egg halves or transfer to a pastry bag and pipe into the halves. Garnish with dill if desired.
TIP: save any leftover filling to use as a sandwich spread!
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