This hors d’ oeuvre is a family favorite not to mention a crowd pleaser at a party. I tweaked my mothers recipe to create this classic remix. Pictured on a vintage serving plate made especially for deviled eggs.
6 hard boiled eggs (peel, cut length wise, separate yokes from whites)
2 tbsp mayo (or vegan substitute)
1/2 ripe avocado (scoop out the creamy flesh and discard the outer shell)
3/4 tsp yellow mustard
2 tbsp sweet & hot pickles-minced
1 tsp pickle juice
1/4 tsp horseradish
pinch of white pepper
salt to taste
Garnish with red pepper flakes or paprika
Place whites of eggs on a serving tray.
Mix or mash the yokes with remaining ingredients in a bowl. To achieve a light fluffy filling you can use a hand mixer.
Taste and adjust seasonings before filling the egg whites. If you like the mixture a bit more moist add some more pickle juice. Garnish and refrigerate until ready to serve.