Happy Easter! In light of the celebrations, the festivals, and the Easter bunny, I know there are lots of EGGS being used this weekend! Colored and dyed eggs, chocolate eggs and of course, plastic eggs filled with candy, toys and other things children love to receive. But as an adult, I most look forward to deviled eggs. I have posted my Granny’s deviled eggs on The Prague Basket as part of the Thanksgiving post. They are traditional and delicious… you should try them! But recently, I came across a recipe for Avocado-Cilantro eggs. The best part about this recipe is that you will use NO MAYO! I do not like Mayonnaise so this recipe is excellent for me. I enjoyed these eggs on their own; however, as I was in a hurry to get out the door for an Easter weekend trip, I crushed these eggs to make a quick egg salad! I LOVE an egg salad sandwich. I enjoyed mine open faced before heading to the airport… However I will make them again in the Spring for a picnic or a quick summer sandwich! However you choose to eat these eggs (and I know you will!)- ENJOY!
Avocado-Cilantro Deviled Eggs
6 hard-boiled eggs, peeled
1 ripe avocado
1/2 tsp lime juice
1 Tbsp finely chopped cilantro
A few dashes of Tabasco sauce
A few grinds of pepper
1/2 tsp kosher salt
1. Mash together avocado and egg yolks until smooth.
2. Add lime juice, tabasco and salt- mix well.
3. Add cilantro and pepper and mix until combined.
4. Fill egg halves to desired amount and top with a cilantro leaf!
Follow the same recipe as above but instead of filling the eggs, crush the egg whites into the mixture until blended!
Fill the middle of a sandwich or eat open faced like me!