(Green) Deviled Eggs

  • 2 Eggs, hardboiled preferably “country eggs” from pastured chickens
  • 1 avocado, ripe
  • 1 Tbsp olive oil or flax oil
  • 2 tsp lime juice
  • 1 tsp hot sauce (optional)
  • 1/8 tsp sea salt or Himalayan salt
  • 1/8 tsp black pepper or white pepper

To Make Hardboiled Eggs:

  1. Add enough water to a saucepan to cover your eggs with 1 inch water (if you put the eggs in the saucepan to measure your water, take them out-do not boil water with eggs in the pan).
  2. Add a ½ teaspoon of vinegar (if the shells crack while boiling, the vinegar will help keep the egg in the shell).
  3. Bring the water to a boil. When the water comes to a rolling boil, gently add the eggs to the saucepan and boil for exactly 12 minutes.
  4. When the 12 minutes is done, remove eggs from the boiling water and place onto a dish towel and allow to cool.

To Make Deviled Eggs:

  1. Peel boiled eggs.
  2. Slice the eggs in half longways.
  3. Remove the egg yolk and place them into a bowl.
  4. Slice the avocado longwise, and then twist. The two sides should easily come apart to remove the seed. With a spoon, scoop the avocado into the bowl with the egg yolks. Start with 1/2 of the avocado, then add more as desired.
  5. Add lime juice, oil, hot sauce, salt and pepper.
  6. With a potato masher (or fork), mash the yolk-avocado mixture until smooth.
  7. Fill the egg whites with the yolk-avocado mixture.
  8. Sprinkle with paprika to add a little pizzazz and serve immediately!