8ouncepackage WHOLLY® SIMPLY AVOCADO™ with Sea Salt
2tablespoonssweet pickle relish
1tablespoonchopped pickled jalapenos
1teaspoonwhite granulated sugaroptional
Pinchof black pepper
In a large pot, bring approximately 2 quarts of water to a boil. (Use enough water that will over the eggs.) Once the water starts to boil, gently lower the eggs into the pan. (I use a ladle or a large spoon.)
Reduce the heat to low and cover the pan. Cook for 12 minutes. Drain the eggs and place them in a bowl of ice water. When cool, crack the eggs gently against the counter on all sides. Remove the peels under running water.
Dry the eggs and slice them in half. Carefully remove the yolks.
In a small bowl, combine the yolks and WHOLLY® SIMPLY AVOCADO™ with all other ingredients except the paprika. Stir until smooth and well blended. Taste and re-season as desired.
Spoon the avocado mixture into a plastic baggie. Twist the bag and snip off one corner. Evenly pipe the avocado mixture into the egg white halves.
Sprinkle smoked paprika over the top and serve.
Refrigerate leftovers.You can leave the mayo out if you prefer, but these are Southern Style...so...mayo.