Avocado Cheddar Deviled Eggs

Creamy and delicious, with the sharpness of Cabot Cheddar added, these Avocado Cheddar Deviled Eggs are perfect for brunch or great to serve as a pretty party appetizer.

Yield: 8 servings

Ingredients

• 8 eggs, hard boiled
• 1 avocado
• 2 tablespoons Cabot Plain Greek-Style Yogurt
• 1/2 cup Cabot Seriously Sharp Cheddar, finely grated
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• Salt and pepper to taste

Instructions

1. Cut eggs in half. Remove and set yolks aside.
2. Combine egg yolks, yogurt, avocado, Cheddar, mustard, and lemon juice. Mash for a textured filling.

Notes

Blend in a food processor for a creamier version.

Attribution

Recipe and photo used with permission from: Cabot Creamery Cooperative
Recipe courtesy of Candace Karu, Cabot's Lifestyle Commentator & Favorite Foodie.