Deviled Eggs with California Avocado

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 Deviled Eggs with California Avocado

Deviled eggs with California Avocado filling.


Serves: 24
12    Eggs
1/2  cup  mayonnaise
tsp.  prepared mustard
1/2  tsp.  salt
1/4  tsp.  pepper
1/2    medium onion, finely diced
  stalk celery, finely diced
  ripe, Fresh California Avocado

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


  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.


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