Avocado Deviled Eggs

Since many of us have leftover Easter eggs to use up, I'm reposting this recipe from last year.

Deviled eggs always make me think of my sister, Katie because she loves to make these. For that reason, I've never actually made them myself till now. She always brings them to gatherings and events so I've not needed to make them. Now that I did them myself and realized what work it is to sit and peel all the eggs, I miss her making them for me! =0) Well, I couldn't resist trying this unusual version that turned out so yummy! Hope you enjoy them too!

You can make these one of two ways.

1. mash 1/2 an avocado in with the yolks and then add as much mayo as you need to get the consistency you want.

OR

2. put some chopped avocado in the bowl of each egg half first and then fill it with the yolk filling.

Here's the basic recipe for the deviled eggs.

6 hard-cooked eggs

1/4 cup mayo

1 tsp mustard

1 tsp vinegar

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Peel and rinse the eggs. Slice in half and carefully remove the yolks putting them into a bowl. Mix the yolks with the remaining ingredients (and mashed avocado if desired).

Fill egg centers with filling. If using avocado for garnish, first toss them in a bowl with some lemon juice so they don't turn black too quickly. Serve immediately.

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Variations~

I've seen other variations of these as well such as adding chopped cilantro and tomatoes to the avocado version.
~There are also the curried version (omit the mustard and vinegar and substitute with 1/2 tsp of curry powder).
~There's also the Parmesan cheese version (omit the mustard and vinegar and add 2 tbsp grated Parmesan cheese).