Green Avocado Deviled Eggs

# Needed Ingredients:

→ 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

# How-To Steps:

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

02 - Transfer eggs to an ice bath to cool completely. Peel the cooled 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 - Top with extra herbs and a sprinkle of paprika or chili flakes if desired.

06 - Refrigerate until ready to serve chilled.

# Expert Suggestions:

01 -

They're naturally gluten-free and vegetarian, so you're never left wondering if someone at the table can eat them.
The avocado keeps everything silky without feeling heavy, and the herbs make each bite taste bright and alive.

02 -

Avocado browns quickly once exposed to air, so squeeze extra lemon juice directly onto the cut surface and add it to your filling mixture to keep everything from turning sad and gray.
Don't skip the ice bath—it's the difference between peeling eggs that cooperate and spending ten frustrating minutes wrestling with shells that won't budge.

03 -