Spicy Avocado Deviled Eggs

Spicy Avocado Deviled Eggs

SPICY AVOCADO DEVILED EGGS Makes 8

• 8 eggs
• 1 large Haas avocado, diced
  
• 1 t. lemon juice
  
• 1/4 t. garlic powder
• 1 t. ground mustard
• 1/8 t. sea salt
• 1 t. jalapeño pepper, finely diced (optional)
• 1/4 c. red onion, finely diced (for garnish)
• Fresh cilantro (for garnish)
• Ground pepper

Boil eggs for approximately 20 minutes. Set aside to cool (rinse in cold water or store in the refrigerator—chilled eggs are much easier to peel).

Peel eggs and slice in half lengthwise. Scoop out egg yolks and put in a medium-size bowl.

Add avocado to yolks and mash with a fork. Pour lemon juice into mixture and continue mashing. Add garlic powder, ground mustard, sea salt, and jalapeño
(if using). Mix well.

Spoon mixture into egg whites and top with red onion and cilantro. Sprinkle with ground pepper. Serve immediately.

Serve with Chateau Ste Michelle Columbia Valley Riesling