Deviled Eggs with California Avocado

Deviled eggs with California Avocado filling.

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Serves: 24

12 Eggs 1/2 cup mayonnaise 4 tsp. prepared mustard 1/2 tsp. salt 1/4 tsp. pepper 1/2 medium onion, finely diced 1 stalk celery, finely diced 1 ripe, Fresh California Avocado
  1. Hard boil and cool eggs. Remove shells, slice in half and remove yolk. Set aside white to be filled.
  2. Sauté onions and celery until tender. Place sautéed onions and celery into food processor (or blender) and puree. Add yolks, mayo, mustard, salt, pepper and avocado and blend well.
  3. Fill egg whites and sprinkle with paprika (if desired).


*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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