Avocado Deviled Eggs - Martha Stewart

Peel eggs and cut in half, either lengthwise or crosswise.

Carefully scoop out yolks, and arrange whites on a platter or tray.

In the bowl of a food processor, process egg yolks, avocado, lemon juice, and mayonnaise until smooth.

Season with salt and pepper.

Transfer egg yolk mixture to a pastry bag fitted with a large star tip.

Pipe mixture carefully and very neatly into egg halves.

Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.

Equipment Needed

Spice Level: