So its that time of year again, Spring is in air, April showers are in progress, and Easter is just around the corner. Which means, the long awaited long weekend, and hopefully, long awaited gatherings with friends and family. My husband and I don’t have any family close by, but that doesn’t mean we are not going to be celebrating! And what kind of celebration would it be without a yummy appetiser? And what kind of Easter celebration would it be without eggs? 😉
If you are looking for recipes to utilise those plentiful colourfully decorated eggs this Easter, this recipe would come really handy. You can create a simple, festive appetiser that takes devilled eggs to a whole nother level. Creamy ripe avocado is a natural for always popular stuffed eggs. And thanks to avocado, you can minimise the amount of mayo you would use in a regular devilled eggs recipe, as avocado is a natural mayo substitute. It is “good” fat as it’s lower in saturated fat and is made up of “heart-healthy” monounsaturated fat.
- Medium-sized eggs would work best for tidy two-bite nibbles.
- For an extra touch of ‘fancy’, use piping nozzle instead of a spoon or hands when stuffing hollows of whites with avocado mixture.
- You can prepare the eggs and the yolk mixture up to a day in advance and store refrigerated, covered and separated until right before adding avocado.