Garlic Avocado Deviled Eggs

Something Tender Beneath the Surface

Deviled eggs carry a quiet kind of nostalgia — the sort of dish that appears at the edge of every table worth gathering around, never demanding attention but always disappearing first. This version borrows from that familiar comfort and layers in something softer, something green and rich that rounds every bite with a gentle creaminess. There's a patience to making them well: the slow peel, the careful hollow, the folding together of flavors that deserve to meet each other slowly. A small thing, made with intention.

Ingredients

• 12 eggs
• 1/2 cups mayonnaise
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons Alessi White Wine Vinegar
• 1 1/2 teaspoons Alessi Garlic Puree
• 1 avocado, pitted and sliced
• Alessi Avocado Toast Seasoning, to taste

Instructions

1. In a medium saucepan, cover eggs with 1 inch of water.
2. Bring to a boil, then remove from heat and cover and let stand 12 minutes.
3. Run eggs under cold water until cool enough to handle.
4. Peel eggs and cut in half lengthwise.
5. Remove yolks and place in food processor with mayonnaise, mustard, vinegar, and garlic; pulse until smooth.
6. Using a pastry bag, pipe yolk mixture into egg whites.
7. Garnish with avocado slices and Avocado Toast Seasoning.
8. Serve immediately, or chill up to 2 hours.