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Avocado Guacamole Deviled “Eggs” (raw, vegan, gluten-free)

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This recipe will add a different splash of color to your Sunday morning brunch menu.  Rather than the standard yellow yokes that are usually piped into egg whites,  I decided to mix things up and use guacamole. Avocados, much like bananas, mature on the tree but ripen only after their harvest. Once ripe, they turn dark green or deep purple and yield to gentle pressure. Inside, they have a cream color flesh with a butter-like consistency.  One trick that I use when selecting avocados at the grocery store is that I pop the little stem button off.  If there is a…

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