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Spicy Avocado Deviled Eggs

So I will eat them in a box. And I will eat them with a fox...
Spicy Avocado Deviled Eggs

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Servings: 4
Total Time: 30 minutes
Recipe by: Frankie


6 large eggs
1 avocado peeled, pitted and chopped
2 serrano peppers stemmed, seeded and chopped
2 TBSP sour cream
1 TBSP lemon juice
1 clove garlic, peeled
1/4 tsp salt
dash pepper
1/4 tsp paprika


1. Place the eggs in a medium saucepan and cover with water. Bring to a boil over high heat then cover and take off the heat. Let rest covered for 15 minutes then place eggs in an ice bath for 10 minutes.

2. Peel the eggs and cut in half lengthwise, place the yolks in a blender or food processor along with the avocado, serrano peppers, sour cream, lemon juice, garlic, salt and pepper then blend until smooth.

3. Scrape the mixture from the processor into a pastry bag(or a quart size plastic bag with a small piece of the corner cut off) and pipe the filling evenly into the cavities of the egg halves.

4. Sprinkle eggs with the paprika and serve.

Notes & Tips

I would avoid making these ahead of time and refrigerating because they tend to get watery.

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