Avocado Deviled Eggs

Step 1/ 9

• 1 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

• ⅛ cucumber (optional)

• knife
• cutting board

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

Step 3/ 9

• ⅛ avocado (ripe)

• fork
• bowl

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

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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).

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• knife
• plastic spoon

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

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• ⅓ tbsp extra-virgin olive oil
• ¼ tsp tahini
• ⅛ tsp ground coriander
• ⅛ tsp Za'atar
• ⅛ 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.

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• piping bag (optional)

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

Step 9/ 9

• ⅛ tsp Za'atar (for garnish)

Top with a pinch of za'atar. Eat right away.

Enjoy your meal!