California Deviled Eggs

By Micki Brown


12 free-range or pastured eggs, hard boiled

1 large avocado, pit and peel removed

1/3 cup sour cream

Juice of ½ a lime

1 tbsp red onion, finely chopped

2 garlic cloves, minced

1 tsp Dijon mustard

½ tsp cumin

Sea salt and black pepper to taste



Slice eggs in half lengthwise. Place the yolks in a mixing bowl, and the whites on a serving dish. Add the remaining ingredients, except the paprika, to the mixing bowl with the yolks. Blend well with a hand mixer. Spoon the mixture into the holes in the egg whites. Sprinkle with paprika. Serve. These make a great low carb snack, and are perfect to take along to potlucks and picnics.