Summer time + picnics = deviled eggs served in Tupperware! I have my own deviled eggs recipe but I make this Avocado Lime Deviled Eggs recipe for my son. The Kup Kap on the wine glass keeps flying insects out. My son is a vegetarian and eats nothing with eyes!

Ingredients:

1 dozen hard cooked large eggs, peeled

2 medium avocados, seeded and pulp scooped out

¼ cup reduced fat, light mayonnaise

4-­5 teaspoons lime juice

¼ teaspoon garlic powder

¼ teaspoon ground red cayenne pepper

½ teaspoon salt

cilantro leaves and/or green onions, chopped, for garnish

Instructions:

1. Slice eggs in half lengthwise. Scoop out the yolks and place in a medium bowl. (Be careful not to damage the white halves).

1. Add avocado to bowl, and mash yolks and avocado thoroughly with a fork until fairly smooth. Add mayonnaise, lime juice, garlic powder, cayenne and salt. Stir well to blend all ingredients.

1. Place filling in the whites using a small spoon or pipe in with a pastry bag and decorative tube.

1. Garnish as desired. Serve immediately or refrigerate in a tightly covered container.

Recipe Created By: Kim Galeaz

Recipe From: My Indiana Home