Avocado Deviled Eggs
6 Large Organic Eggs – hardboiled
1 Ripe Avocado – remove pit and scoop out flesh
1 Tbsp Dijon Mustard
2 Tbsp Greek Yogurt or Sour Cream
1 Meyer Lemon – safe zest for the top
1 Tsp Meyer lemon Juice
4 Parsley Sprigs – leaves only
Pinch of Salt and freshly ground Pepper
For garnish:12 Parsley leaves
4 Radishes – thinly sliced
Cut about ¼ inch of the top of each hardboiled egg, and a small sliver on the bottom to make sure the egg stands up strait.
Transfer eggs to a large serving plate.
Cut the avocado in half and remove the pit. Spoon the creamy flesh into a food possessor bowl or medium glass bowl.
First zest the lemon and then cut in half and juice it.
Gently remove the egg yolks and add to the avocado.
Add mustard, yogurt, lemon juice and a pinch of salt and pepper, parsley leaves and blend until smooth. Season more with salt and pepper if need it.
Transfer the avocado mixture to a small pastry bag fitted with a tip. (you can also use a plastic bag by cutting a little of from one corner)
Carefully pipe mixture into the eggs and finish off with a circular motion on top.
Decorate with parsley leaves and radish slices and sprinkle with the lemon zest.
Cover loosely with plastic wrap, and refrigerate until you are ready to serve for at least one hour and up to 4 hours.