Traditional Deviled Eggs and Guacamole Filled Eggs

For Easter this year I did the traditional deviled eggs and guacamole filled eggs. Boiled eggs are a great container for all kinds of toppings. I used my favorite deviled egg dish that belonged to my Mother, so that made them more special.  I filled the center of the platter with marinated artichoke hearts and Greek olives.

Deviled Eggs and Guacamole Filled Eggs

Ingredients:

• 7 boiled eggs (simmer for 15 minutes)

After simmering, run eggs under cold water and let sit for a few minutes and then peel.  Cut the eggs in half lengthwise.  Remove the yolk.  Chop the yolk until creamy.

Deviled Eggs:

• ½ the creamy yolks
• 1 tablespoons mayonnaise (I used light mayonnaise and you can add more than 1 tablespoon if you like them creamier)
• 2 teaspoons dill pickles, finely chopped (sometimes I use sweet pickle relish)
• salt and pepper to taste

Mix all ingredients together and fill half of the eggs.

Guacamole Filled Eggs:

• ½ of the creamy yolks
• ½ avocado, smashed
• 1 clove garlic, finely chopped
• lime juice to taste
• salt and pepper to taste
• garlic powder, if needed

Mix together all ingredients until creamy.  Fill half of the eggs.