Spring is here and there’s no better way to welcome a new season than with a gathering with family or friends. Consider adding this classic favorite appetizer to your menu, with a unique twist: avocado. By subbing one of the most popular superfoods for mayo, you’ll add healthy fat, niacin, riboflavin and vitamins C, E and K, not to mention the green color screams that spring has sprung!
- 1 dozen eggs
- 2 medium ripe California avocados
- 2 tablespoons green onions, minced (extra for garnish)
- 1 tablespoon lemon juice
- ¼ teaspoon salt (or less)
Step 1: Place eggs in a saucepan large enough to hold them in single layer. Cover the eggs with cool water by 1 inch. Bring the water to a boil over high heat.
Step 2: Remove from burner and cover the pan. Let eggs stand in hot water about 12 minutes and then drain. Let cool.
Step 3: Peel and slice each egg in half lengthways.
Step 4: Remove egg yolks and place the egg white halves on a serving platter.
Step 5: Mash avocados and egg yolks together.
Step 6: Fold in minced onions, lemon juice and salt.
Step 7: Spoon avocado and egg yolk mixture into the egg whites.
Step 8: Garnish with a sprinkle of paprika and green onion.
This recipe is best served cold and is a great addition to your appetizer spread at your next cocktail party. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.