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Mexican Deviled Eggs

Contributed by: NAPSA

Easy And Delicious Fiesta Fare (NAPSI) - Here's food for thought: Smooth and creamy Hass avocados from Mexico are great when you want to create simple - yet innovative - fiesta fare. An easy and delicious twist on one of the most popular dishes in the country - deviled eggs (one of the most popular hors d'oeuvres in America) can mean you spend less time in the kitchen and more time with friends and family.


    Mexican Deviled Eggs
  • 12 eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 medium onion
  • 1 stalk celery
  • 1 large Hass Avocado from Mexico
  • 1 teaspoon lemon juice
  • salt and freshly ground pepper to taste
  • 1 teaspoon paprika


Boil the eggs until hard. Cool quickly in an ice-water bath. Remove shells. Cut the eggs in half lengthwise and remove the yolks and place in a medium bowl. Reserve egg whites to be filled later.

Steam the onion and celery until very tender. Place in food processor and puree until smooth. Mash the egg yolks with a fork. Add the onion and celery puree, mayonnaise, mustard, avocado and lemon juice. Mix thoroughly until well combined. Season to taste with salt and pepper. Fill a pastry bag with the egg-avocado mixture and pipe into egg whites. Sprinkle with paprika and serve.

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Serving Size: Makes 24 Eggs

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