Spicy Avocado DEVILED EGGS

Deviled eggs were one of the first things I learned to make. I was in the fifth grade, and every day after school my best friend and I would go to my house and make deviled eggs for a quick snack before hanging out and doing homework. Of course, back then, I made them so simple and literally threw together mayonnaise with egg yolk and a big sprinkle of salt and pepper. Now, I like to experiment with deviled eggs and have come to enjoy them in so many ways, including this healthier version with avocado. These deviled eggs are a great reminder that not all foods associated with the South have to be unhealthy. Make these as a quick snack, as a way to change things up for breakfast, or as appetizers for your next gathering

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Step 1

1. Place the eggs in a pot large enough to fit them in a single layer. Add just enough water to cover the eggs, then add a dash of salt. Turn the heat to high and bring the water to a rolling boil. Boil for 8 to 10 minutes, then drain the eggs and place them in a large bowl with cold water and ice. Once the eggs are cool enough to handle, peel them.

Step 2

2. Cut each egg in half lengthwise, then carefully remove the yolks and place them in a food processor; set the whites aside. Scoop the avocado flesh into the food processor, then add 1 teaspoon each of salt and pepper, the lemon juice, garlic, mayonnaise, red pepper flakes, cayenne, and hot sauce. Pulse until the yolk mixture is smooth.

Step 3

3. Using a spoon, scoop the yolk mixture into the hard-boiled egg whites. (For a pretty presentation, pipe the mixture into the egg whites using a pastry bag fitted with a star tip.) Top with red pepper flakes and chopped scallions and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.