Green Avocado Deviled Eggs

# What you'll need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 ripe avocado, peeled and pitted

03 - 2 tablespoons mayonnaise

04 - 1 teaspoon Dijon mustard

05 - 1 teaspoon fresh lemon juice

06 - 1 tablespoon chopped fresh chives

07 - 1 tablespoon chopped fresh dill

08 - 1/4 teaspoon garlic powder

09 - 1/4 teaspoon salt

10 - 1/8 teaspoon black pepper

→ Garnish

11 - Extra chopped chives and dill

12 - Paprika or chili flakes, optional

# How to make it:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10-12 minutes.

02 - Transfer eggs to an ice bath to cool completely. Peel the eggs and slice in half lengthwise.

03 - Gently scoop out the yolks into a medium bowl. Add avocado, mayonnaise, Dijon mustard, lemon juice, chives, dill, garlic powder, salt, and pepper. Mash and mix until smooth and creamy.

04 - Spoon or pipe the green filling back into the egg white halves.

05 - Garnish with extra herbs and a sprinkle of paprika or chili flakes, if desired.

06 - Serve chilled.

# Expert suggestions:

01 -

They're elegant enough to impress guests but honestly so simple you'll want to make them on a random Tuesday just for yourself.
The avocado makes them feel indulgent while still being genuinely good for you, which is a rare and beautiful thing.
Everything comes together in under 30 minutes, so they're perfect when you realize you need an appetizer and your day just got busier.

02 -

Avocado oxidizes and turns brown faster than you'd think, so squeeze that lemon juice generously and consider adding a tiny bit extra to the filling itself if you're making these more than a couple hours ahead.
Don't skip the ice bath after boiling—it's the difference between eggs that peel like a dream and ones where you're standing at the sink picking at shells for ten minutes.

03 -