This recipe can be found at El Restaurante.
Recipe and photo courtesy of California Avocado Commission
Makes 24 halves
12 eggs
½ c. mayonnaise
4 t. prepared mustard
½ t. salt
¼ t. pepper
½ medium onion, finely diced
1 stalk celery, finely diced
1 ripe, Fresh California Avocado*
Hard boil and cool eggs. Remove shells, slice in half and remove yolk. Set aside white to be filled. Sauté onions and celery until tender. Place sautéed onions and celery into food processor or blender and puree. Add yolks, mayo, mustard, salt, pepper and avocado and blend well.
Fill egg whites and sprinkle with paprika, if desired
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.