Easter Deviled Eggs with Avocado and Dill

These Easter deviled eggs combine the traditional creamy filling with a modern twist of avocado for a rich texture and fresh flavor. Enhanced with dill and a hint of lemon, they are a delightful appetizer that balances classic elements with a creative touch, making them perfect for your holiday table.

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Paprika for garnish
• Extra dill sprigs for garnish

Instructions:

1. Hard boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let sit for 12 minutes.
2. Cool the eggs: Transfer the eggs to an ice bath to cool for 5-10 minutes. Once cooled, peel the eggs.
3. Prepare the filling: Slice the eggs in half lengthwise and scoop out the yolks into a mixing bowl. Add the avocado, mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper. Mash together until smooth and creamy.
4. Fill the eggs: Spoon or pipe the avocado mixture back into the egg whites.
5. Garnish: Sprinkle with paprika and garnish with extra dill sprigs.
6. Serve chilled or at room temperature.