By Dane Feldman
Photo by Dane Feldman.
A while back, I made avocado yogurt deviled eggs. Since then, I haven’t really ventured any further into weird deviled egg recipes. With brunch in mind, I’ve changed the original recipe just enough so that you can use mostly the same ingredients, but also serve both kinds without trouble.
What you’ll need per serving:
1/2 tsp cream cheese
1 tsp mango salsa
Hard-boil the eggs.
Slice eggs in half vertically and discard half of the yolks.
Place the remaining yolks in a mixing bowl and mash with a fork. Add in the cream cheese and avocado and mix well to combine.
Put a generous amount of the filling into each egg half and dollop with the salsa before serving.