Test Kitchen recipe: Avocado-deviled eggs for brunch

1 ripe medium avocado

1 tablespoon lime or lemon juice

1/2 teaspoon salt or to taste

2-4 tablespoons reduced-fat mayonnaise

1 tablespoon chopped cilantro, plus a few leaves for garnish

1/2 jalapeño pepper, minced, optional

1 tablespoons chopped chives or green onion

Regular or smoked paprika for garnish

Cut the hard-boiled eggs in half. Remove the yolks and place them in a bowl. Place the whites on a serving platter.

Cut the avocado in half and remove the pit. Scoop out the avocado flesh and place in the bowl with the yolks. Roughly mash with a fork. Sprinkle with lime juice and salt. Stir in enough mayonnaise to make a barely smooth consistency. Stir in the chopped cilantro, jalapeño if desired and the chives. Taste and adjust seasoning.

Scoop a generous spoonful of the avocado mixture into the hollow center of each egg white. Top with a small sprig of fresh cilantro or some additional chopped chives.

From and tested by Susan Selasky for the Free Press Test Kitchen.

———

Contact Susan Selasky: 313-222-6432 or sselasky@freepress.com. Follow her on Twitter @SusanMariecooks.