AVOCADO DEVILED EGGS FOR ST PATTYS DAY

Dated: March 10 2017

Views: 2127

AFTER BOILING 12  EGGS REMOVE THE SHELLS. SLICE EACH EGG IN HALF LENGTHWISE. REMOVE THE YOLKS AND PUT IN FOOD PROCESSOR.

ADD 1/2 CUP MAYONNAISE, ZEST OF ONE LEMON PLUS 2 TABLESPOONS OF LEMON JUICE, ONE TABLESPOON OF YELLOW MUSTARD,1/4 TEASPOON OF SALT,1/4 TEASPOON OF PEPPER, 1 AVOCADO DICED,

PROCESS UNTIL WELL BLENDED AND SMOOTH, THEN TRANSFER INTO RESEALABLE PLASTIC BAG, SNIP OFF A BOTTOM CORNER FROM BAG.

USING THE BAG LIKE A PASTRY BAG, PIPE YOLK MIXTURE INTO EGG WHITES.

CHILL UNTIL READY TO SERVE YOUR 24 DEVILED EGGS....

ENJOY !!!!!

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