Taking the month of March, to recharge and reconnect, is priceless. We are alive and well, thoroughly enjoying ourselves.

We are spending more time in the sunshine,

reading,

walking, (10,000 steps is about 5 miles)

going to ballgames (go Detroit Tigers),

than blogging, sewing or even computing. And still trying to figure out what to do for dinner!

I had half of an avocado, leftover from a salad and I remembered a recipe I recently saw and wanted to try, so I squeezed lime juice over it until I could make these Avocado Deviled Eggs.

So what will be on your St. Patty’s Day table?
These will be on ours.
And possible our Easter table, too. And 4th of July. And Thanksgiving….

Because we are away from home, I didn’t have my usual wealth of ingredients, and condiments, so I had to make do with what I had on hand. They were still a huge hit! And I don’t think you could mess them up if you tried.

Avocado Deviled Eggs
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6 hard-boiled eggs, peeled and halved
1 ripe avocado, peeled, pitted and mashed
2 1/2 TBS mayonnaise
2 tsp lime juice
1/2 tsp of hot pepper mixture (from the top of Supremely Spicy Hummus because it is what I had, Sriracha would be another great substitute)

This spicy topping is what I used when I had nothing else spicy, in the house.

Cut eggs in half, pop the yolks out and mash everything together  until smooth. Because you aren’t using very much mayo these do need a touch of salt added. As for the lime and spice level that is always an personal preference. Taste and adjust seasonings. Pipe or spoon into each egg white. Sprinkle with cayenne powder if you have it!

Alternatively you could follow the original recipe.

6 hard-boiled eggs, peeled and halved
1 avocado – peeled, pitted, and diced
3 slices cooked turkey bacon, chopped,
divided
2 1/2 tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
1/8 teaspoon cayenne pepper
sea salt to taste
1 jalapeño pepper, sliced (optional)
1 dash hot sauce, or to taste (optional)

Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeño slice, and dash hot sauce.

These are a nice guacamole flavored alternative to traditional deviled eggs. I’m thinking they will be a perfect use for some of those dozens of Easter Eggs that you will soon be looking for recipes for!

Enjoy!