Griddled Cornbread with Devilled Eggs & Avocado Recipe

In a large bowl, mix together the cornmeal, flour, baking powder, and salt.

In a separate bowl, whisk together the buttermilk, melted butter, and eggs.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Heat a griddle or skillet over medium heat and lightly grease with cooking spray or butter.

Drop 1/4 cup portions of the cornbread batter onto the griddle and cook for 2-3 minutes on each side, until golden brown and cooked through. Set aside.

In a small bowl, mash the boiled egg yolks with mayonnaise, Dijon mustard, paprika, salt, and pepper until smooth.

Spoon the devilled egg mixture into the halved boiled egg whites.

Arrange the griddled cornbread on a serving platter and top each piece with a devilled egg and a slice of avocado.

Sprinkle with chopped chives and serve immediately.