Deviled eggs are one of my very, very favorite snacks, so I’m always excited – and a little skeptical – whenever I hear about a new recipe that promises to improve them. But I’ve never felt that mix of emotions more strongly than when I heard about THIS version of the classic that adds another of my food faves: guacamole! The recipe comes to us from Jerry James Stone, and while it sounds a little crazy, the result is utterly mouth-watering and game-changing. Check it out!

You’ll Need

– 6 eggs
– 1 avocado
– 1 tablespoon cilantro, chopped (more for garnish)
– 1 teaspoon serrano chili, minced
– 1 teaspoon mustard seeds, finely ground
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon sea salt
– 1/4 olive oil
– New Mexico chili powder (for garnish)

How To

  1. Hard-boil and peel the eggs.
  2. Halve the eggs and remove the yolks, placing them in a mixing bowl.
  3. Add the cilantro, serrano chili, mustard seeds, lemon juice, salt and olive oil to the yolks, and mix well.
  4. Halve the avocado and remove the pit. Mash in a separate mixing bowl.
  5. Fold the yolk mixture and mashed avocado together. Be careful not to overmix.
  6. Use a spoon or a pastry bag to fill the halved eggs with the avocado-yolk mixture.
  7. Top with chili powder and cilantro, and enjoy!

Crazy, but crazy-good, right?! What do you think of this idea? Have you ever incorporated avocado into your deviled eggs before?