Welcome to Bonnie's Kitchen, where this week we are using the Negg® to create healthy and tasty Avocado Deviled Eggs! Our spin on Avocado Toast, these eggs are sure to impress at your next party or relaxed event.
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Avocado Tarragon Deviled Eggs
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/8 teaspoon kosher salt
Dash of hot sauce
1 1/2 ripe avocados
3 3/4 teaspoons fresh lime juice
1 teaspoon dried tarragon
Salt & pepper to taste
Fresh flat-leaf parsley leaves
Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact. Grate egg yolks using small holes of a box grater. Mash together yolks, mayonnaise, and next 3 ingredients. Add hot sauce, if desired. Mash together avocados and lime juice.
Stir avocado mixture and tarragon into yolk mixture. Add salt and pepper to taste.
Spoon or pipe yolk mixture into egg white halves. Top with the desired amount of parsley leaves.
Inspired by Southern Living