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For the longest time, I hated deviled eggs – while I love hard-boiled eggs, I’m not overly fond of mustard or pickles, both of which somehow always manage to find their way into a lot of deviled eggs recipes at pot-luck dinners here in the south.

One day, though, I had some deviled eggs that didn’t have those ingredients added to them, and I’ve been hooked ever since.

Now, my “go-to” recipe for deviled eggs has always just been to add mayonnaise to the egg yolks – I like my food rather bland, but that’s just me.  However, when I saw this recipe, I was….intrigued.

The best thing about this recipe is that you don’t have to stick to just the listed ingredients. If your family likes a spicier guacamole, by all means feel free to add extra items to the mix – a couple of tablespoons of diced tomatoes, onions, jalapenos (or salsa, if you like all three), some cilantro, cayenne pepper or cumin instead of paprika, etc.

Even though it’s summertime, and you want to be careful not to leave things made with eggs and/or mayonnaise out in the sun too long, this is a perfect dish to bring along to a summer picnic.  And honestly I rather doubt you will have to worry about these sitting out in the sun – they’re liable to be snatched up pretty quickly!
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Guacamole Deviled Eggs

12 large eggs
2 limes
2 tablespoons sour cream
2 ripe avocados, peeled and pit removed
Salt and pepper
Sweet Spanish smoked paprika (optional)

1. Add the eggs to a medium pot and fill with cold water until the eggs are just covered; place over moderately high heat. When the water comes to a boil, turn off the heat, cover the pot with a lid and set a timer for 10 minutes. At the 10 minute mark, transfer the eggs to a bowl with cold water and rinse until room temperature. Peel the eggs and slice them in half.

2. Carefully remove the egg yolks from each halved egg and place in a bowl. Zest one of the limes and add it to the egg yolks. Next, add the juice from the 2 limes and mix in the sour cream. Mash the mixture with a fork, and mix until smooth.  Mash the avocados and add them to the bowl. Mix and mash until mixture is completely smooth. Salt and pepper to taste.

3. Spoon or pipe (with star tip) the avocado/egg mixture into the cavities of the egg whites. Garnish, if desired. Tap a few dashes of paprika on top of each egg and serve.

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