Not Mom’s Deviled Eggs
- 1 dozen Eggs
- 1 med. Avocado
- ½ fresh lime juiced
- Dash of hot sauce or cayenne pepper
- ½ Plum tomato to garnish or organic turkey bacon
- 1 Tbsp fresh cilantro
- Salt and pepper to taste
Fill a large pot of water and add dozen eggs. Water should be 2 inches over eggs.
Bring to a boil, once boiling starts lower flame to low. And continue cooking for 10 minutes. Remove from flame and rinse under cold water. Place in a large bowl of cold ice water to stop the cooking process. When eggs are completely cool they are ready to peel. Slice eggs length ways and remove yolks and place in a bowl and whites on a tray.
Place yolks, avocado, lime juice, hot sauce, salt and pepper in food processor.
Turn on processor and slowly stream in coconut oil until combined. Remove processor
Bowl from base and fold in cilantro. Scoop filling into whites. Garnish with tomato or bacon. (If you like to keep it old school and the way mom use to do it… sprinkle paprika on top).