Authentic home cooking from France, with US measurements. 
Avocado Deviled Eggs
A quick and easy Easter appetizer you can make with just a few ingredients.
Traditionally, Easter tables feature ingredients like lamb, eggs, asparagus, and more.
I’m taking advantage of the long weekend to relax, but I still wanted to share a simple recipe with you.
So, I went with deviled eggs, but with a twist. These are deconstructed—no tuna, but avocado instead, all served on small lettuce leaves.
As you can see, it’s fast and easy!
Recipe from my blog lapopottesanschichis.fr
Avocado Deviled Eggs
A quick and easy Easter appetizer you can make with just a few ingredients.
Traditionally, Easter tables feature ingredients like lamb, eggs, asparagus, and more.
I’m taking advantage of the long weekend to relax, but I still wanted to share a simple recipe with you.
So, I went with deviled eggs, but with a twist. These are deconstructed—no tuna, but avocado instead, all served on small lettuce leaves.
As you can see, it’s fast and easy!
Recipe from my blog lapopottesanschichis.fr
Open in Cookpad AppSteps
- 1
Cook the eggs.
- 2
In a mixing bowl, add the chopped shallot and peeled hard-boiled eggs.
Add the avocado, cut into pieces.
- 3
Mash everything together with a fork.
Add a pinch or two of curry powder, some mayonnaise, and the Greek yogurt.
Season with salt and pepper.
- 4
Fill the lettuce leaves with the mixture.
Sprinkle with parsley and a little curry powder.
- 5
It’s ready!
Chill until serving.
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