Description
A playful and festive twist on classic deviled eggs, featuring creamy avocado and vibrant garnishes to mimic holiday trees.
Ingredients
- 6 large eggs
- 1 medium ripe avocado (about 7–8 oz)
- 2 tbsp mayonnaise (or Greek yogurt)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- Small pomegranate arils, diced red bell pepper, or finely chopped chives for garnish
- Smoked paprika for color
Instructions
- Hard-boil the eggs: place eggs in a single layer in a saucepan, cover with cold water by 1 inch, bring to a simmer, and cook for 10 minutes.
- Transfer the eggs to an ice bath for 5–10 minutes.
- Halve the eggs lengthwise, remove the yolks, and place them in a bowl.
- Add avocado, mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper to the yolks, and mash until smooth.
- Transfer the filling to a piping bag fitted with a small star tip and pipe the