Deviled eggs where the filling is the sauce. The yolks get mashed with SoCal Original Avocado instead of mayo, so the filling turns a golden olive green and tastes like guacamole. Three things go into the filling, it takes fifteen minutes of work, and they are the first thing gone off the party table.

Ingredients

• 6 large eggs
• ¼ cup SoCal Original Avocado
• 1 teaspoon fresh lime juice
• Pinch of salt
• Chile powder, for dusting
• Small cilantro leaves, for topping

Directions

1. Put the eggs in a pot, cover with cold water, and bring to a boil. Cover, turn off the heat, and let them sit 11 minutes. Move them to ice water until cool.
2. Peel the eggs, cut them in half lengthwise, and pop the yolks into a bowl.
3. Add the Original Avocado, lime juice and salt. Mash with a fork until smooth and golden olive green.
4. Spoon the filling into a zip-top bag, snip one corner, and pipe it into the whites.
5. Dust with chile powder, top each with a cilantro leaf, and serve cold.

Tips

Want it bolder? Add another tablespoon of Original Avocado, as long as the filling still holds its shape.

No piping bag needed. A zip-top sandwich bag with the corner snipped off does the job.

Make them ahead. Fill the eggs up to 4 hours before the party, cover and keep them cold, then add the chile and cilantro right before serving.