These eggs are for moments when you want the Easter table to feel fresh, not overloaded. Creamy avocado replaces heavier fillings, keeping everything simple and balanced.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 (12 egg halves)
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Ingredients
Instructions
- Place the eggs in cold water, bring to a boil, and cook until hard-boiled. Cool, peel, and cut in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add the avocado flesh and mash together with the yolks until smooth but not completely pureed.
- Stir in the mayonnaise, lemon juice, salt, and black pepper.
- Spoon the mixture back into the egg whites.
- Sprinkle with chopped chives just before serving.
Tips (quick Easter cooking)
- Use avocado that yields easily to pressure — underripe fruit makes the filling grainy.
- Add lemon juice early to keep the color fresh.
- Keep seasoning light so the avocado stays in focus.
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