Avocado Deviled Eggs

Name: Avocado Deviled Eggs
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 24 deviled eggs
Ingredients: 12 large eggs; 1/2 cup mayonnaise; Grated zest of 1 lemon plus 2 tablespoons lemon juice; 1 tablespoon yellow mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 avocado, diced; Watercress leaves, for garnish

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Level: Easy

Total: 40 min (includes cooling time)
Active: 20 min

Yield: 24 deviled eggs

Level: Easy

Total: 40 min (includes cooling time)
Active: 20 min

Yield: 24 deviled eggs

Ingredients

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12 large eggs

1/2 cup mayonnaise

Grated zest of 1 lemon plus 2 tablespoons lemon juice

1 tablespoon yellow mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 avocado, diced

Watercress leaves, for garnish

Directions

Watch how to make this recipe.

Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Pulse the yolks in the food processor a few times. This will help incorporate the rest of the ingredients into the yolks easier. Arrange the whites cut-side up on a serving platter.
To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.