speak of the devil. [avocado deviled eggs & grandma’s traditional deviled eggs]

I know I’m late to the game since I didn’t post this deviled egg recipe on Easter, but nonetheless, here it is now. :) My family doesn’t do Easter baskets, egg hunts, etc. anymore, so my mom and I figured we’d be somewhat festive by whipping up some deviled eggs.

We’d never added avocado to the filling before, so we wanted to give it a try. Though the avocado flavor was subtle, it was recognizable–and delicious! Of course, traditional deviled eggs never fail, so we used my grandma’s recipe for the rest of the eggs.

If you’re looking for more deviled egg inspiration, head over to Egg Me On.

Hope everyone has a great weekend. I’ll be spending the weekend in the desert at Coachella. Crossing my fingers it doesn’t end up raining!

Avocado deviled eggs recipe:

6 eggs, boiled and peeled

1/2 cup mayonnaise

1 avocado, peeled, pitted, and diced small

1/4 cup chopped red onion

2 tbsp. Dijon mustard

Salt and pepper, to taste

Smoked paprika, for garnish

Directions:

Cut the boiled eggs in half. Remove the yolks and place into a medium size bowl. Mash the yolks with a fork along with the avocado. Add the mayonnaise and mix thoroughly.

Add the mustard, red onion, and season with salt and pepper.

Spoon or pipe the mixture into each egg white half and sprinkle with spoked paprika. Serve cold.

Recipe from avocadorecipes.com.

Grandma’s deviled eggs recipe:

6 eggs, boiled and peeled

1/4 cup mayonnaise

1 tsp. yellow mustard

3/4 tsp. white wine vinegar

Salt and pepper, to taste

Smoked paprika, for garnish

Directions:

Cut the boiled eggs in half. Remove the yolks and place into a medium size bowl. Mash the yolks with a fork, then stir in mayonnaise, mustard and vinegar. Add salt and pepper, to taste.

Spoon or pipe the mixture into each egg white half, dividing mixture between the eggs. Sprinkle eggs with smoked paprika. Serve cold.