Avocado Deviled Eggs

Step 1/9

• 6 eggs

• pot

Place eggs into a pot filled with tap water and bring to a boil. Once the water is boiling set your timer for 10 minutes.

Step 2/9

• ¼ cucumber (optional)

• knife
• cutting board

While the eggs are boiling, finely dice your cucumber (if you're using it). Set aside.

Step 3/9

• 1 avocado (ripe)

• fork
• bowl

Mash your avocado with a fork and place in a small bowl.

Step 4/9

Once the ten minutes have passed, remove the eggs from the pot and run them under cold water (even better if you place them in an ice-bath).

Step 5/9

• knife
• plastic spoon

Peel the eggs. Slice in half length-wise and using a small spoon, carefully scoop out the yolks.

Step 6/9

• 2 tbsp extra-virgin olive oil
• 1½ tsp tahini
• ½ tsp ground coriander
• ½ tsp Za'atar
• ½ tsp sea salt
• ⅛ tsp pepper

• fork
• food processor (optional)

Add the yolks to the mashed avocado, along with the rest of the ingredients and mash together until a smooth homogenous mixture is formed.

Step 7/9

Fold the finely diced cucumber in at this point.

Step 8/9

• piping bag (optional)

Scoop or pipe a generous amount into each of the egg whites.