Avocado Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise

1 fully ripened avocado from Mexico, peeled, pitted and diced

1 tablespoon plain yogurt

2 teaspoon Dijon mustard

1 teaspoon white vinegar

½-1 teaspoon salt

½ teaspoon ground black pepper

1 tablespoon minced jalapeño

1 tablespoon finely chopped onion

In a small bowl, place egg yolks; add the avocado and mash until smooth. Stir in yogurt, mustard, vinegar, salt and pepper; mix thoroughly. Stir in jalapeño and onion.

Spoon into egg white shells, dividing equally. Arrange on a serving plate. Cover lightly with plastic wrap; refrigerate for up to 3 hours. Garnish with chives, if desired.

Makes 12.

Avocados from Mexico