Guacamole Deviled Eggs with Hidden Creek Apiary Eggs

My father has a history of coming up with bizarre food concoctions, so when he suggested that I make guacamole deviled eggs for this column, I was a little skeptical. However, I love both guacamole and deviled eggs, so I decided to give it a whirl.

I went to the Leesburg Farmer's Market on Saturday and bought a dozen eggs from Hidden Creek Apiary in Hillsboro. As the name suggests, Hidden Creek is best known for their local honey, but this past weekend they had farm-fresh eggs as well.

Owned by Doug and Kim Bowman, Hidden Creek also offers berries, tomatoes, and Shiitake mushrooms that are grown on oak logs in which they have drilled holes to inject the mushroom spores. They can be found at both the Leesburg and Brambleton farmer's markets.

With a summer full of BBQs and picnics coming up, this recipe gives a fun twist on a classic. The green is striking and complements the grape tomato garnish. The end result is creamy and tangy, with the avocado basically subbing for the mayonnaise in a typical deviled egg recipe.

If you really want your appetizer to stand out from the crowd, make a batch of "regular" deviled eggs and circle them around the guacamole deviled eggs on your serving platter.

Guacamole Deviled Eggs with Hidden Creek Apiary Eggs

• 1 dozen Hidden Creek Apiary Eggs
• 2 large avocados
• 1/2 cup chopped grape tomatoes
• 1/4 cup chopped red onion
• 3 Tbs yellow mustard
• Salt and pepper to taste
• grape tomatoes to garnish

Boil and peel the eggs. Cut eggs in half lengthwise and put yolks into a large mixing bowl. add in the avocados, chopped tomatoes, chopped onions and mustard. Mix together with a fork, breaking up any lumps. Add salt and pepper to taste. Spoon filling into the eggs and garnish with sliced grape tomatoes.