Devilish Deviled Eggs
These deviled eggs will be the first to go at any gathering, and they will be a special treat for the guests who enjoy a bit of added spice! The fiery flavor from the spicy mustard and cayenne accent the creaminess from the egg yolks and avocado deliciously, and the hot sauce provides a pop of tangy heat that is sure to excite any palate.
Serves 24
1 dozen large hard-boiled eggs, cooled and peeled
1 large avocado, pitted and peeled
2 tablespoons spicy mustard
2 tablespoons Paleo Mayo (see Chapter 5)
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon paprika
Hot sauce, to taste (Tabasco works well)
- Evenly slice eggs lengthwise and remove yolks.
- Place yolks in a medium mixing bowl with avocado, spicy mustard, Paleo Mayo, and cayenne pepper. Mash together with a fork, and stir until well blended with a smooth consistency. Place mixture in a piping tube (or a plastic bag with a tip of the corner cut off to make a hole).
- Place egg white halves on a serving plate/platter and fill each with the yolk mixture. Sprinkle each with paprika and a drop of hot sauce before serving.
