Avocado Deviled Eggs

Easter is round the corner so it’s time to think about some holiday treats. And since it’s Easter, we can’t skip the most important dish: deviled eggs. My suggestion today is an avocado-based filling. What’s more, you can use it as a spread for sandwiches or pancakes! 🙂

Preparation:

I hard-boiled the eggs, left them to cool and scooped out the yolks. I blended avocado pulp with yolks, olive oil, chili, pressed garlic, salt, pepper, and lemon juice until creamy (instead of blending you can also mash the yolks and avocado with a fork and then stir in the remaining ingredients).

I added finely diced tomatoes to the mixture and stirred everything again. I filled the egg whites with it and sprinkled them with chopped parsley.

If there’s any filling left, put it in a glass container and store in the refrigerator for up to 2 days 🙂