Recipe: Avocado Chipotle Deviled Eggs

AVOCADO CHIPOTLE DEVILED EGGS
"Mashed avocado stands in for some of the mayonnaise in this Mexican-style deviled eggs."



"Add lime juice, chipotle chili pepper and pickled jalapenos to kick the flavor up a notch or two."

6 hard-cooked eggs, peeled
1/4 cup mashed avocado
1 tablespoon lime juice
1 tablespoon mayonnaise
1/2 teaspoon McCormick Ground Mustard
1/4 teaspoon McCormick Chipotle Chili Pepper
1/4 teaspoon Lawry's Seasoned Salt
12 pickled jalapeno pepper slices (for garnish)

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

Stir in avocado, lime juice, mayonnaise, mustard, chipotle chili pepper and seasoned salt until smooth and creamy.

Spoon or pipe yolk mixture into egg white halves. Top each with a pickled jalapeno pepper slice. Refrigerate 1 hour or until ready to serve.

*To hard cook eggs:
Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 12 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

**For creamier deviled eggs:
Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.
Makes 6 servings
Source: McCormick