Avocado Angel Eggs: A Healthy Bite for a Fresh Chapter

Instructions

1. 1
   Slice each egg in half lengthwise, taking care not to tea the egg whites, and scoop the egg yolks into a medium bowl. Set the egg whites aside.
2. 2
   Halve and pit the avocados and scoop flesh into a medium bowl. Add the lemon juice, mustard, parsley, garlic powder, white pepper, and salt.
3. 3
   Transfer the mixture to a food processor (set the bowl aside) and pulse until creamy; add a few drops of water if more liquid is needed. Return the mixture to the bowl and stir in the chives.
4. 4
   Spoon the avocado mixture into the egg whites. (Alternatively, for a beautiful presentation, transfer the filling to a pastry bag fitted with a decorative tip and pipe it into the egg whites.) Arrange the eggs on a platter and serve or store in a sealed container for when you're reach to munch.