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The Devil Made Me Do It!

By Ellen Gutman Chenaux

Regardless of how sophisticated your palate, there are several universal truths when it comes to appetizers-everyone loves pigs in a blanket, vegetables and dip, potato chips and onion dip and deviled eggs.

Servings: 12

Ingredients:

  • 6 eggs, hardboiled but still slightly soft in the middle
  • 2 1/2 tablespoons avocado, mashed
  • 1/2 teaspoon lemon juice
  • 1 1/2 teaspoons minced chives
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • Garnish: paprika and chopped parsley

Instructions:

  1. Slice the eggs in half lengthwise and remove the yolk. Set aside the whites. Place the yolks in a bowl and mash them with a masher or the back of a spoon until smooth.

  2. Add the avocado to the yolks, add the remaining ingredients and mix with a spoon.

  3. Using a melon baller, teaspoon or pastry bag, fill the whites with the yolk mixture.

  4. Garnish and chill. Bring the deviled eggs closer to room temperature before serving.

  5. This is a crowd pleaser for hors d'oeuvres but I have also served deviled eggs as a breakfast entree in those muggy hot months.

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