It’s a really big week in the world of What’s Gaby Cooking this week and I’m keeping the celebrations going with Avocado Deviled Eggs with Chives.
First, let’s discuss the very exciting stuff going on this week! You see, it’s my birthday week! June 1st was my actual birthday, nut I don’t celebrate for just one day; absolutely not. I’m more of a birth-month kind of girl so I’m keeping the celebrations going today and will keep them going all month long. Okay now we can move onto things that actually matter in the world like Avocado Deviled Eggs with Chives!
These are perfect for all the spring/summer entertaining in your future. When I was contemplating this recipe a few weeks ago, I asked on Snapchat when everyone liked to serve deviled eggs, and the response was LOUD AND CLEAR: all the time. Serve them for brunch, for a picnic, for a graduation party, for a Sunday Funday; the possibilities are endless.
So here we are! Avocado Deviled Eggs with Chives for the win. I mean, naturally I used avocado to make these even more perfect for all of us. But I used the new KRAFT Avocado Oil Mayo so it’s basically double the avocado and double the fun. KRAFT Avocado Oil Mayo (one of their newest products!) delivers the taste of Mayo and is made with avocado oil!! Bingo! It contains 232 mg of Omega-3 ALA in every serving and it’s just better for you so there’s that! I put some bacon on top because you only live once and why not? You’re welcome! Whip these up next time you need a fun finger food treat and I promise you won’t regret it! xx
Avocado Deviled Eggs with Chives
- 6 hard-boiled eggs, peeled and halved
- 4 tablespoons KRAFT Avocado Oil Mayo
- 2 teaspoons lime juice
- 1 avocado – peeled, pitted, and diced
- 1 slice cooked bacon, finely chopped
- sea salt to taste
- Freshly chopped chives
- Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.
- To the food processor, add the mayonnaise, lime juice, avocado, and salt. Process until well blended and smooth, fold in the bacon, then transfer to a resealable plastic bag.
- With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with plenty of chopped chives. Serve immediately
Disclosure: Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
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