Now that spring has officially arrived, there’s no better time to breathe new life into your weekly meal routine. Best-selling cookbook author Cathy Yoder, EmpoweredCooks.com & FabulesslyFrugal.com CEO is sharing her Avocado Deviled Eggs recipe with the TCC blog’s readers. The recipe will yield 6 servings.
Avocado Deviled Eggs Recipe
6 hard boiled eggs
2 large avocados
1 lime or lemon or essential oil
¼ cup cilantro
1 clove of garlic
1 tsp salt
Hard boil your eggs. See the post for a secret for getting these perfect every time. Let eggs cool. Cut eggs in half length wise and remove the egg yolk and set aside. Mash together egg yolks only with all other ingredients. I like to use my immersion blender to get it really smooth. Scoop mixture into egg whites and serve.
Note: If you’re not serving them right away you’ll want to store them in an airtight container in the refrigerator.
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