1amcooks-avocado-deviled-eggsSpring 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)
  • Paprika

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.