Summer gatherings and parties are a great time to enjoy deviled eggs.  This popular finger food can be served for just about any occasion.  Because most have mayonnaise in the recipe, caution must be used with keeping them cooled, otherwise, the fun will be traded for sickness.  Along my health and wellness journey, I have found myself not using mayonnaise very often, if, at all.  It's fun to experiment with different ingredients and textures.  In this version of deviled eggs, the mayo is replaced with an avocado.  It's not as creamy, but I'm okay with that.  I love avocados and eat them whenever I can. It's a source of good fat that promotes a healthy brain, skin, hair and nails.  

Avocado Deviled Eggs

Ingredients:

• 12 eggs, hard-boiled

• 1 avocado, halved and seeded

• 3/4 cup pickles diced, plus juice

• 2 TBSP prepared mustard

• 1 tsp salt

Directions:

1. Cut eggs in half, scoop out the yokes into a bowl. Set egg whites aside.

2. Using a fork, mash yokes.

3. Scoop out the flesh of the avocado and add to the yokes. Using a fork, mash and mix avocado with the yokes.

4. Add pickles, mustard, and salt. Stir to combine.

5. If mixture is too thick, add juice from the pickles.

6. Using a cookie dough scoop or spoon, place the yoke mixture into the white part of the egg.

7. Keep refrigerated until use.

8. Sprinkle with paprika or cayenne pepper (if you like a little heat) to serve.