These Avocado Deviled Eggs by Chef Tom Fraker are guaranteed to be the first to disappear at any of your family gatherings. They are creamy, tangy and oh-so-delicious. Use Melissa’s produce to take this recipe to the next level.
Bring a large pot of water to a boil. Using a spoon, gently lower the eggs into the boiling water. Return the water to a boil and cook for 12 minutes. Cover, remove from the heat and set aside for 5 minutes.
Run cold water over the eggs until cool. Peel the eggs and cut in half lengthwise.
Remove the yolks and place them into a bowl. Using a fork, mash the yolks. Add the mayonnaise, the juice from the lemon, the mustard, the avocado pulp, and the salt. Mix until well combined.
Fill the egg white halves with the mixture and garnish them with the smoked paprika, Hatch chile powder, and the onion.