MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Avocado Deviled Eggs
Categories: Eggs, Fruits, Citrus
Yield: 24 Servings

12 lg Eggs
1/2 c Mayonnaise
1 tb Country Dijon-style mustard
1 ts Caper juice or sweet or dill
- pickle juice
1/8 ts Fresh ground black pepper
ds Bottled hot pepper sauce
1 Ripe but firm avocados,
- halved, seeded, and peeled
1 ts Lemon juice
- Snipped fresh chives (opt)

Place eggs in a single layer in a large Dutch oven. Add
enough cold water to cover the eggs by at least 1 inch.
Bring to a rapid boil over high heat (water will have
large rapidly breaking bubbles). Remove from heat. Cover
and let stand for 15 minutes; drain. Run cold water over
the eggs or place them in ice water until cool enough to
handle; drain. Peel eggs and cut in half lengthwise.
Remove yolks and place in a large bowl. Set whites aside.

Mash egg yolks with a fork. Add mayonnaise, mustard, caper
juice, black pepper, and hot pepper sauce, stirring to
mix.

Chop avocados into 1/2" pieces; toss with lemon juice.
Spoon or pipe egg yolk mixture into egg white halves.
Place pieces of avocado on top. If desired, sprinkle with
chives. Cover and chill for up to 4 hours before serving.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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