Avocado Deviled Eggs

Today starts something new.

A new month.

A fresh start.

I pulled out one of my favorite summer dresses today because it’s going to be 77°F. Hello, spring. Or summer?

I also opened the window to my bedroom to let all the winter germs out and let the fresh spring air in.

Aaaaand spring cleaning is starting. I’m going home this Saturday and, therefore, am weeding out the chunky sweaters and bringing in the flowy dresses. Also, why did I think it was necessary to bring ten gazillion towels to school? Or twelve million books? Who has time to read in college? Psh.

Anyway, these deviled eggs are totally appropriate for when the weather is somewhere between spring and summer and in the middle of perfection. The cilantro is summer and the avocado is light.

Avocado Deviled Eggs
Slightly adapted from Eating Well… Living Thin

3 hard boiled eggs
1/2 avocado, diced
1 1/2 tbsp olive oil mayo
1 tsp lemon juice
Fresh cilantro, finely chopped
Dash of cayenne pepper
Dash of garlic powder

1. Cut boiled eggs in half lengthwise and scoop out the yolks. Mash yolks in with remaining ingredients. Fill egg whites with avocado mixture and serve.


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