The Kitchn: Egg salad meets avocado and becomes a delicious holiday appetizer
1/2 medium avocado, diced
1 medium scallion, finely chopped
1 tablespoon mayonnaise
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt, plus more as needed
1 teaspoon everything bagel spice blend
Halve the eggs lengthwise.
Make the filling in a mini food processor for the smoothest texture, or mash with a fork or potato masher by hand in a medium bowl. Mix or mash the yolks, avocado, scallion, mayonnaise, lemon juice and salt together until the desired texture. Taste and season with more salt as needed.
Scoop or pipe with a decorative tip back into the egg white halves. Sprinkle with the everything bagel spice blend, and serve.
Recipe notes: The eggs can be hard-boiled and peeled up to one day in advance and stored in the refrigerator. You can also make the filling up to one day ahead, but store in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Fill the egg white shells when ready to serve. Leftover deviled eggs can be kept refrigerated for up to five days, but they might not look as pretty.
(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
