California Style Deviled Eggs 🥑🍅

Fill a pan with enough water to cover 12 eggs and bring it to a boil. Carefully add the eggs and boil them for 10–12 minutes. When they’re done, drain the hot water and run cold water over the eggs, or place them in an ice bath, until they’re fully chilled—you can also cook them the night before. Once the eggs are cold, peel and slice them in half lengthwise with a sharp knife. Gently scoop out the yolks, then place them in a medium bowl and mash with a fork until smooth.

Remove the sun‑dried tomatoes from the jar and pat them dry with a paper towel. Once they’re dry, finely mince the sun‑dried tomatoes so they blend smoothly into the filling.

Mash half of an avocado with a fork.

Add the minced sun‑dried tomatoes and mashed avocado to the bowl with the mashed egg yolks. Then add in mayonnaise, Dijon mustard, chopped dill, salt, and pepper. If you prefer a greener color or a stronger avocado flavor, you can add more avocado at this stage. Stir everything together until the filling is well combined and creamy. Then, using a piping bag or a spoon, fill the egg whites with the deviled egg mixture and sprinkle them with paprika.

Enjoy.

Need more delicious appetizers? Try these:

• Grandma’s Old‑Fashioned Deviled Eggs
• Deviled Potatoes
• Lobster and Cheese Crostini
• Easy Baked Turkey Chipotle & Honey Meatballs
• Port Wine Cheese Balls
• Sausage-Stuffed Cherry Peppers
• Summer Corn, Tomato & Jalapeno Fritters
• Salmon Cakes with Dill Hollandaise Sauce