Spicy Avocado Deviled Eggs

This is a new twist on an old classic!

Spicy Avocado Deviled Eggs

12 eggs--hard boiled

1/4 cup vinegar

1 medium avocado

2 T greek yoghurt

1 T lemon juice

1 tsp chipotle chili pepper

1 tsp onion powder

1 tsp garlic salt

dash of Tabasco

paprika for garnish

Add the vinegar and 12 eggs to a pot and boil.  To boil just cover eggs barely with water.  Bring to a boil and remove from heat.  Cover and set out for 10 minutes.  Run cold water over the eggs before peeling.  You also could put them in a fridge for a little bit.

In a food processor mix up egg yolks, avocado, yogurt, lemon juice.  Then add your chili pepper, onion powder, garlic salt and Tabasco to taste.  I put approximates above but everyone likes a different level of spice so I think it is better to keep tasting as you make them.

When you finish playing mad scientist with your filling put it in a sealed sandwich bag.  Cut the corner off of the bag and pipe the filling back into the eggs.  Then dust with paprika for garnish.  If you like extra spice you could use the chipotle chili pepper for garnish instead.

I know the yogurt isn't technically paleo compliant but for the most part these are paleo friendly.  You could leave the yogurt out but it will make the filling a little chunkier to process.  

I hope you enjoy!