Servings: 12 egg halves
Equipment
- pot
- mixing bowls
- mixing spoons
- measuring spoons
- Piping bag (optional)
Ingredients
- 6 hard boiled eggs large
- ¼ cup avocado mashed
- 1 tablespoon mayonnaise
- Salt and pepper to taste
- Toppings as desired: Everything Bagel seasoning paprika, chives, cilantro, etc
Instructions
- In a large saucepan on the stove, place the raw eggs in one layer and cover with 1 inch of water. Bring to a boil, reduce heat to medium, and let boil for 11 minutes. Drain the eggs by running them under cool water. Transfer the eggs to an ice water bath and let chill.
- Peel the eggs and half them lengthwise. Remove the yolks and transfer to a small mixing bowl.
- Mash the avocado with the egg yolks. Add the mayonnaise and other toppings if desired.
- Using a pastry bag, plastic bag, or just a spoon, fill the egg white halves. Top with toppings of choice. Serve immediately or chill.
Notes
Allergy Substitutions
Make sure that the mayonnaise that you use is safe for you to enjoy! My personal favorite is Sir Kensington’s since it is free from: gluten, dairy, soy, nuts, celery, mustard and so much more! They also make an avocado mayonnaise that is paleo and keto certified that is also free from sunflower oils.
How to Store
Fridge: Take any leftovers and store them in an airtight container in the fridge for up to 4 days. Any beyond that and the eggs will not be good. Some browning of the yolks may occur as the avocado oxidizes with the air. This is normal and is still safe to eat.
LivingBeyondAllergies.com
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