Green Avocado Deviled Eggs

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 ripe avocado, peeled and pitted

03 - 2 tablespoons mayonnaise

04 - 1 teaspoon Dijon mustard

05 - 1 teaspoon fresh lemon juice

06 - 1 tablespoon chopped fresh chives

07 - 1 tablespoon chopped fresh dill

08 - 1/4 teaspoon garlic powder

09 - 1/4 teaspoon salt

10 - 1/8 teaspoon black pepper

→ Garnish

11 - Extra chopped chives and dill

12 - Paprika or chili flakes, optional

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10-12 minutes.

02 - Transfer eggs to an ice bath to cool completely. Peel the eggs and slice in half lengthwise.

03 - Gently scoop out the yolks into a medium bowl. Add avocado, mayonnaise, Dijon mustard, lemon juice, chives, dill, garlic powder, salt, and pepper. Mash and mix until smooth and creamy.

04 - Spoon or pipe the green filling back into the egg white halves.

05 - Garnish with extra herbs and a sprinkle of paprika or chili flakes, if desired.

06 - Serve chilled.

# Expert Tips:

01 -

The avocado makes these so luxuriously creamy that people actually ask if you used some secret ingredient.
They're genuinely easier to pull together than you'd think, especially if you hard boil your eggs the night before.
The herbaceous freshness feels like spring on a plate, making them feel fancy without demanding fancy cooking skills.

02 -

Avocado oxidizes and browns once exposed to air, so don't make these more than a few hours ahead; the lemon juice helps but isn't a complete guarantee.
If you're making these ahead, leave the avocado aside and mix it in just before assembly, which dramatically extends how long they'll stay that gorgeous spring green.

03 -