1 to 2teaspoonspickle juice(I use bread & butter pickles)
1/4heaping teaspoonfine sea salt, plus more to taste
2 to 3 tablespoonswater, as needed to blend
Instructions
To cook the eggs,place them in a saucepan and fully cover them with an inch of water. Bring the water to a boil, then cover the pot with a lid and remove the pot from the heat. Let the eggs stand for 13 minutes, then immediately transfer them to a bowl filled with ice water. Once they've cooled in the ice bath for 5 minutes, you can peel them right away to make the shells come off easier.
To prepare the filling, add the avocado, mustard, lemon juice, 1 teaspoon of pickle juice, salt, and 2 tablespoons of water to a mixing bowl. Mash the avocado with a fork until it's as smooth as possible.
Slice the hard boiled eggs in half, and add the cooked egg yolks to the bowl of avocado filling. Mash the mixture with a fork or rubber spatula, adding more water, if needed, to help the filling mix smoothly.
Taste the mixture and add one more teaspoon of pickle juice, or a little extra salt, if needed. If you want more of a tangy flavor, you can also add more lemon juice to taste. Spoon the avocado filling back into each egg white, so they are each slightly heaped.
Garnish the avocado deviled eggs with paprika and chopped chives, if desired, then serve right away or keep them chilled in the fridge until ready to serve. The prepared deviled eggs should keep well for up to 3 days, but the filling may start to brown after the first 24 hours.
Notes
Nutrition information is for 1 of 16 halves. This information is automatically calculated, and just an estimate, not a guarantee.