I love to bring deviled eggs to parties. Boiling the eggs the day before makes prep a breeze. Sprinkling the top with paprika and adding a small sprig of fresh dill makes these eggs look extra fancy. If you really want to wow your guests, place the filling into a piping bag and fill the egg whites (I am not that fancy; I use a spoon to plop in the filling!). I also love deviled eggs with pickles in them (sounds crazy, but they’re delicious!).

I made these eggs during a simpler time…back when my house was still in one piece! Yesterday, I’m had fun getting away from the chaos and spending time with fellow soapers at the Central Soapers Workshop in Kansas City.  I can’t wait to share my experience at Central Soapers; look for that post in the coming week. Also, the COHE team was in DC this week. If you’d like an update on that visit, be sure to join the Coalition of Handmade Entrepreneurs to get all the updates.

What You’ll Need:
12 Large eggs
1 Small/medium ripe avocado
3 tbs. Mayonnaise
2 1/2 tsp. Dijon mustard
1 1/2 tsp. White balsamic vinegar
1 1/2 tsp. Fresh dill, finely shopped (extra for garnish)
2 Tbs. Cornichon pickles, finely chopped
Fresh ground pepper
Salt to taste
Paprika

ONE: Bring a large pot of water to a boil. Gently add eggs into boiling water. Allow to boil for 10 minutes. While the eggs are cooking, fill a large bowl with ice water. When the eggs are done, transfer the hot eggs into the ice water. Doing so stops the cooking process, and keeps the yolk bright yellow.

TWO: Allow eggs to cool in the water for 5-10 minutes. Once cooled, remove from the ice bath. Crack egg shells and carefully peel.

THREE: Slice eggs in half lengthwise. Use a spoon to remove the yolks, and transfer the yolks to a mixing bowl.

FOUR: Add avocado to egg yolks. Use a fork to mash them together. Add mayonnaise and continue to mash with a fork until smooth.

FIVE: Add pickles, fresh dill, dijon mustard, white balsamic vinegar and combine. Add fresh ground pepper and salt to taste.

SIX: Using a spoon, disperse heaping teaspoons of yolk mixture into the egg white holes. Sprinkle with paprika, and add a few leaves of fresh dill for garnish. Enjoy!

What is your favorite party food? I love bringing deviled eggs because they are a great meat-free option. 

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Avocado & Dill Deviled Eggs

These Avocado & Dill Deviled Eggs are a fun twist on the classic appetizer.

Course Appetizer

Servings 24 Deviled Eggs

Author Soap Queen

Ingredients

• 12 Large eggs
• 1 Small/medium ripe avocado
• 3 tbs. Mayonnaise
• 2 1/2 tsp. Dijon mustard
• 1 1/2 tsp. White balsamic vinegar
• 1 1/2 tsp. Fresh dill finely shopped (extra for garnish)
• 2 Tbs. Cornichon pickles finely chopped
• Fresh ground pepper
• Salt to taste
• Paprika

Instructions

• Bring a large pot of water to a boil. Gently add eggs into boiling water. Allow to boil for 10 minutes. While the eggs are cooking, fill a large bowl with ice water. When the eggs are done, transfer the hot eggs into the ice water. Doing so stops the cooking process, and keeps the yolk bright yellow.
• Allow eggs to cool in the water for 5-10 minutes. Once cooled, remove from the ice bath. Crack egg shells and carefully peel.
• Slice eggs in half lengthwise. Use a spoon to remove the yolks, and transfer the yolks to a mixing bowl.
• Add avocado to egg yolks. Use a fork to mash them together. Add mayonnaise and continue to mash with a fork until smooth.
• Add pickles, fresh dill, dijon mustard, white balsamic vinegar and combine. Add fresh ground pepper and salt to taste.
• Using a spoon, disperse heaping teaspoons of yolk mixture into the egg white holes. Sprinkle with paprika, and add a few leaves of fresh dill for garnish. Enjoy!

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