Guacamole Deviled Eggs

I really like deviled eggs.  Interestingly, with plain boiled eggs,there’s a distinct limit as to how much I can eat. However, with deviled eggs, it seems like that’s not the case.  Usually they’re gone before I’ve reached that limit.  Recently, I have been trying to remove processed foods and refined oils from my diet, so commercial mayonnaise is one of the things that I’m not using. I’ve tried making homemade mayonnaise, but thus far don’t like the results enough to use it for lots of recipes.  The problem with that is that deviled eggs are sort of the ultimate user of mayo.  So, I have been trying different versions, and thus far this is my favorite combining deviled eggs and my favorite dip, guacamole. Rather than mayonnaise, this uses creamy, ripe avocado to provide the smooth, velvety texture. I like to serve these with brunch or for a buffet.  Keep in mind that the avocado proportion is high so you may have more filling than white. This recipe can be doubled or tripled if you are bringing it to a potluck.

Guacamole Deviled Eggs

4 eggs, hard boiled and cooled
1/2 avocado, pitted and peeled
1 T lime or lemon juice
1 T chopped onion or green onion
1 T chopped cilantro
1/2 t hot sauce
salt and pepper to taste

Halve the cooled eggs and remove yolks.  In a medium bowl, combine cooked egg yolks, avocado half, lime juice, onion, cilantro and hot sauce.  Mash all ingredients to combine well. If it is too dry, add a few more drops of lime juice.  Stuff into egg whites with the avocado/yolk mixture.  Garnish with a sprinkling of paprika or a whole leaf of cilantro.  Serve immediately or refrigerate.

shared at $5 Dinners, Pennywise Platter, Food Renegade, Grocery Cart Challenge, and Tempt My Tummy Tuesday