Avocado Deviled Eggs

I really wanted a somewhat healthy St. Patrick's Day treat to go along with the delicious cupcakes my friend made for our Bible Study kids, so I whipped up these green deviled eggs this morning.  Total hit!

Avocado Deviled eggs

6 eggs

1/4 cup mayonnaise

1 Tbsp. Dijon mustard

1 small avocado

1/4 cup chopped spinach

pinch of salt and celery seed powder

fresh parsley

Place eggs in pot and cover with water by 1 inch.  Bring to boil, cover with lid and turn off heat.  Let sit for 10 minutes.  Drain, cover with cold water to cool, then peel.  Slice eggs in half lengthwise and remove yolk.  Place whites on a plate, set aside.  Place yolks in a bowl or food processor along with mayo, mustard, avocado, spinach, salt and celery powder.  Blend or mash until smooth.  Spoon filling into the egg white halves.  For a fancier look, pipe filling from a frosting bag fitted with a star tip.  Top each with parsley leaf.