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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 24 |
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I found this recipe several years ago in our local newspaper. This is a different kind of deviled egg. The creamy avocado replaces the mayo. I have subbed lime juice for the lemon. The flavor is best when only slightly chilled or at room temp. Ingredients:
1 dozen egg |
2 medium ripe california avocados |
2 tablespoons onions, minced |
1 tablespoon lemon juice |
1/4 teaspoon salt (or less) |
1/2 teaspoon paprika |
6 black olives, diced |
Directions:
1. Boil the eggs for three minutes.
2. Peel and slice each egg in half lengthways.
3. Remove egg yolks and place the egg white halves on a serving platter.
4. Mash avocados and egg yolks together.
5. Fold in minced onions, lemon juice and salt.
6. Spoon mixture into the egg whites.
7. Garnish with a sprinkle of paprika and diced olives.
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