Method of Avocado Deviled Eggs

• Meat  ,  1 ripe avocado
• 6 hard-boiled eggs
• Dijon mustard 1½ tablespoons
• 2 tablespoons mayonnaise
• 1 teaspoon cayenne pepper
• 1 tablespoon grated lemon zest
• 1½ tbsp lemon juice
• ½ teaspoon salt
• Ground black pepper 1 teaspoon
• Coarsely toasted walnuts, cilantro and cayenne pepper for topping
• 1. Peel a boiled egg, then cut it in half crosswise. Scoop the egg yolks separately into a container. Egg whites that look like cups are arranged on a plate.
• 2. Grind the avocado pulp and egg yolk through a sieve until smooth. then add walnuts Lemon juice mayonnaise, cayenne pepper, lemon zest, salt and pepper, stir until combined. Scoop into a piping bag, use a nozzle of your choice.
• 3. Squeeze the 2nd ingredient back into the egg white until all pieces are complete. Garnish with coarsely crushed walnuts and coriander. and cayenne pepper as desired Arrange on a plate to eat immediately.

Energy per serving 169.35 kcal,
protein 10.03 g, fat 13.15 g,
carbohydrate 2.82 g, fiber 0.34 g.

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