Avocado Deviled Eggs
Avocado Deviled Eggs
View for variety. Go beyond your typical, grilled meats and go-to beers by adding some surprises to your spread. Explore exotic spices, wine pairings or try a devilishly delicious spin on a classic dish.

Recommended Wine Pairing: Pinot Noir

6 Eggland’s Best* eggs, hard boiled
2 ripe Mission** avocados
1 Tbsp. Dijon mustard
1 tsp. lemon juice
1/4 tsp. ground pepper
For garnish: 2 slices cooked bacon, crumbled and 2 scallions, chopped

1. Cut 1 avocado; pit and peel and cut into 1/2” cubes and set aside. Pit and peel remaining avocado, and mash in a food processor bowl.

2. Peel eggs and cut in half lengthwise; remove yolks and set whites aside.

3. Add yolks to food processor bowl with avocado. Add mustard, lemon juice and pepper; blend until smooth.

4. Spoon filling into egg whites and garnish with 1 avocado cube, scallions and crumbled bacon. Place eggs on a platter, cover and store in refrigerator for at least 1 hour before serving.

* For more information, visit

** For more information, visit

Greg Norman Estates. The Official Wine of Adventure.