Avocado-licious Deviled Eggs

Servings: 24



  • 12 hard-boiled eggs, peeled
  • 1/2 cups mayonnaise
  • 1 tablespoons Dijon-style mustard
  • 1 teaspoons sweet or dill pickle juice
  • 1/4 teaspoons salt
  • few dash bottled hot pepper sauce
  • 1 ripe but firm avocado, halved, pitted and peeled
  • 2 teaspoons lime juice
  • sprinkle Spanish paprika
  1. Cut eggs in half crosswise. Remove yolks and place in a heavy resealable bag. Cover the whites and set aside. Add mayonnaise, mustard, pickle juice, salt and hot pepper sauce to bag. Gently squeeze to combine ingredients. Cut avocado into 24 equal pieces. Toss with lime juice. Pipe mixture through hole into egg white halves. Top with an avocado piece. Sprinkle with paprika.