Deviled Avocado Lime Eggs

Skip the mayo in this zesty recipe for deviled eggs. Avocado adds a nutrient punch–and the cilantro and lime add a nice flair to this classic recipe. This is a great recipe for Easter or summer picnics!

Deviled Avocado Lime Eggs

6 hard boiled free range organic eggs
2 avocados (or 1 large)
3 tsp dijon mustard
2 tsp minced garlic
2 tbsp lime juice
2 tbsp chopped cilantro
1/4 tsp paprika plus more for sprinkling
salt and pepper to taste

Boil eggs and then cool before peeling.
Peel eggs.
Cut eggs in half, put four yolks in a bowl (throw away the last two yolks) and set the whites on a plate.
Mash together the egg yolks and the avocados, then add mustard, garlic, lime juice, cilantro, paprika, salt and pepper and mix well.
Add extra flavor to taste: mustard, paprika, lime juice, or salt/pepper.
Spoon avocado/yolk mix into the egg white halves.
Garnish with paprika and/or cilantro.