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Holiday Deviled Eggs
Makes 12 servings.

Prep Time: 10 min.
Chill Time: 20 min.


6 - hard-cooked eggs
1/4 - teaspoon salt
1/4 - teaspoon pepper
1 - Tablespoon mustard
2 - Tablespoon avocado, mashed
1 - Tablespoon sweet relish
1/2 - teaspoon apple cider vinegar
1/2 - Tablespoon sour cream
Hot sauce (to taste)
12 - green olive slices with pimentos


  • Cut eggs in half, lengthwise. 
  • Place yolks in 1-quart plastic bag. 
  • Place whites onto a deviled egg tray.
  • Take the bag containing the yolks, press out air and mash until yolks are powder like. 
  • Add salt, pepper, mustard, avocado, sweet relish, vinegar, sour cream, and hot sauce into bag with yolks.
  • Press out air.
  • Close bag.
  • Mix ingredients with yolks by kneading bag until blended.
  • Hold the bag and push filling toward corner.
  • Using a pair of scissors, snip about 1/2 inch off corner of bag.
  • Squeezing bag gently, fill reserved whites with yolk mixture.
  • Top each deviled egg with green olive slices and pimentos.
  • Chill to blend flavors.

Picnicking & Tailgating

You may prepare Deviled Eggs ahead of time.  When finished, take plastic wrap and cover eggs or place in a plastic container and seal.  For the picnic, place eggs in a plastic container, seal, and place in ice chest.  You may take out of ice chest, just before serving.

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