Avocado Deviled Eggs

To cook the eggs, bring a saucepan of water to a boil. Once boiling, carefully lower the eggs into the water and set a timer for 10 minutes. Use a slotted spoon to remove the eggs when the timer goes off and immediately place them in a bowl of ice water. Let them cool for 5 minutes, then quickly remove the shells. (They are easier to peel while they are still slightly warm.) 2. To prepare the filling, add the avocado, mustard, lemon juice, 1 teaspoon of pickle juice, salt, and 2 tablespoons of water to a mixing bowl. Mash the avocado with a fork until it's as smooth as possible. 3. Slice the hard boiled eggs in half, and add the cooked egg yolks to the bowl of avocado filling. Mash the mixture with a fork or rubber spatula, adding more water, if needed, to help the filling mix smoothly. 4. Taste the mixture and add one more teaspoon of pickle juice, or a little extra salt, if needed. If you want more of a tangy flavor, you can also add more lemon juice to taste. Spoon the avocado filling back into each egg white, so they are each slightly heaped. 5. Garnish the avocado deviled eggs with paprika and chopped chives, if desired, then serve right away or keep them chilled in the fridge until ready to serve. Prepared deviled eggs can keep well for up to 2 days, but the filling may start to brown after the first 24 hours, so it's best to make these no more than 1 day ahead of time. 6. prep10 mins 7. cook5 mins 8. total15 mins