Avocado Devilled Eggs

I’ve seen a few recipes over the months for this and decided to give my own kick at the can tonight.  I’m a simple kind of gal when it comes to how I like my avocado so I went with that.  My 5 minute prep time does not include cooking the hard boiled eggs.  Most people have a preferred method when it comes to eggs, here’s mine:  add enough eggs to the bottom of a saucepan that they are forced to get acquainted.  Cover with water and keep filling until about an inch over the eggs.  Set on high heat on stove top.  When they start to boil, set a timer for 10 minutes.  When they are almost ready prepare an ice bath (I use a whole tray of ice and a glass bowl with about 4  cups of water.  When the eggs are done scoop them out and put them all into the ice bath to cool.  This helps you avoid the grey ring of doom.

Avocado Devilled Eggs

8 hard boiled eggs, peeled, sliced in half, yolks reserved

half an avocado

1 Tbs Olive Oil

Salt & Pepper to taste (i used about 1/8th tsp each)

Blend yolks, avocado, olive oil and salt and pepper in food processor until smooth.  Spoon into piping bag or ziplock bag, cut of one end and squeeze into sliced egg whites.  Serve immediately.  If you wanted to make these ahead of time for a party dish use half a teaspoon or so of fresh lemon juice to keep the avocado green.