1 small avocado
2 Tbs white vinegar
1 Tbs Dijon mustard
1 Tbs chili paste
1 Tbs sweet relish
2 tsp onion powder
salt and pepper, to taste
paprika, to garnish
Hard-boil the eggs: Gently place the eggs in a large saucepan. Fill the saucepan with water, about 1″ above the eggs. Bring the water to a boil over medium heat, then turn off the heat. Cover the saucepan and let the eggs sit for 12 minutes. Rinse the eggs under cold water to stop the cooking.
Prepare the eggs: Peel the eggs, then slice each egg in half lengthwise. Gently remove the egg yolks and place them in the food processor.
Make the filling: Add the avocado, vinegar, mustard, chili paste, sweet relish, and onion powder to the egg yolks. Process the mixture until smooth. Add salt and pepper to taste; pulse a few times to distribute.
Fill the eggs: Spoon or pipe equal amounts of the filling into each egg white. Sprinkle with paprika.
The taste of the avocado is slightly there, but the sweet and tangy flavors are dominant, followed by a spicy kick from the chili paste. I prefer this version over classic deviled eggs!