Avocado Deviled Eggs

Avocado Week

Welcome to Avocado Week here at Curry and Comfort.   I love how versatile avocados can be when cooking. You can eat them as a raw topping on any dish, in dressings, in desserts and even in breakfast.  So strap on your seat belts...we are in for a fun week here full of avocado recipes thanks to my Good Cook  Avocado Slicer.  The slicer makes quick work at getting the avocado out of the skin in perfect slices and even has a tool on the other end to get that dreaded pit out.  I loved the extra creaminess the avocado gave these Avocado Deviled Eggs.  By replacing some of the mayo and using the avocado, I was able to enjoy more deviled eggs without the guilt.

PS.. Tune into tomorrow to my Day 2 of Avocado Week for a fantastic Good Cook Giveaway!

 Ingredients:
12-15 hard boiled eggs
1 ripe avocado (I recommend Hass)
1 tsp lemon juice to cover mashed avocado so they don't brown
1/4 cup up to 1/3 cup mayonnaise
1 Tbs yellow mustard
1/4 tsp sugar (or to taste)
1-2 tsp sweet pickle relish (or to taste)
1/2 tsp cumin powder
salt and black pepper to taste

Good Cook recommended tools:  Avocado Slicer
                                                      Citrus Reamer

Good Cooks is offering a 25% off coupon at goodcook.com for the Good Cook ProFreshonals Produce Tools. Use CODE: LoveAvocado 

Directions:
Here are the best instructions I have seen for boiling eggs.  You will need a pan with a tight fitting lid.  Place eggs in a pan and fill with cold water.  Bring water and eggs to a rapid boil.  Then turn stove off and place a lid on top of the pan. Allow eggs to sit in the boiled water for 10 minutes. Drain away the hot water and replace with cold water and peel. 

 After you peel all your eggs, cut them in half and separate the white from the yolk. Then add the ingredients to the egg yolks and mash well. Fill egg whites with avocado filling.  Garnish with small pieces of avocado. Serve immediately or chill for 30 minutes and serve.  Enjoy.
 

         
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