Deviled Eggs

I look forward to Easter because it gives me an excuse to dye eggs which in turn gives me the perfect reason to make lots and lots of deviled eggs.

I like to add a whole avocado to turn the eggs slightly green. Besides tasting awesome, so many people have been conditioned against green eggs by Dr. Seuss that it means more for me.


Like any proper Southern gal, I own a deviled egg plate 

Green Deviled Eggs

6 hardboiled eggs (egg dying optional)
1 avocado
2 tablespoons mayonaise
2 teaspoons prepared yellow mustard (I’m a fan of French’s)
1 teaspoon pickle juice (I prefer sweet pickle but dill works fine too)
dash of hot sauce, optional
salt and pepper, to taste
paprika, for sprinkling

Peel eggs. Slice in half and gently remove the yolk to a small bowl. Reserve the whites for filling.

Mash the egg yolks and avocado with a fork in a medium bowl. Add mayonaise, mustard, pickle juice and hot sauce. Sprinkle on salt and pepper. Stir to combine. Adjust mayo, mustard and seasonings to your taste. Use a piping bag or a spoon to mound the egg mixture into the egg whites. Sprinkle the tops lightly with paprika.

If not serving immediately, add a little lemon juice to the recipe to keep the avocado from turning brown. Wrap plastic wrap over the eggs and store in the refrigerator for up to 24 hours.

For your viewing pleasure, here is Rev. Jesse Jackson with a dramatic reading of Dr. Seuss’ Green Eggs and Ham

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