Deviled Eggs with California Avocado
Deviled eggs with California Avocado filling.
||medium onion, finely diced
||stalk celery, finely diced
||ripe, Fresh California Avocado
- Hard boil and cool eggs. Remove shells, slice in half and remove yolk. Set aside white to be filled.
- Sauté onions and celery until tender. Place sautéed onions and celery into food processor (or blender) and puree. Add yolks, mayo, mustard, salt, pepper and avocado and blend well.
- Fill egg whites and sprinkle with paprika (if desired).
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.