Description
These avocado deviled eggs offer a creamy, healthier twist on a classic. Ripe avocados blend with egg yolks for a vibrant green filling. This recipe is simple to make and perfect for any gathering.
Ingredients
Scale
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lime juice
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Fresh cilantro or chives, chopped, for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by one inch. Bring water to a rolling boil over high heat.
- Once boiling, remove the saucepan from heat, cover, and let stand for 10-12 minutes.
- Immediately transfer eggs to an ice bath for 5 minutes to stop cooking and cool them.
- Peel the cooled eggs. Slice each egg in half lengthwise. Carefully scoop out the yolks into a medium bowl.
- Add the avocado, mayonnaise, Dijon mustard, and lime juice to the bowl with the egg yolks.
- Mash with a fork until smooth and creamy. Season with salt and pepper to taste.
- Spoon or pipe the avocado mixture back into the egg white halves.
- Garnish with a sprinkle of paprika and fresh cilantro or chives, if desired.
- Serve immediately or chill until ready to serve.
Notes
- For perfectly ripe avocados, choose ones that yield slightly to gentle pressure.
- Adjust mayonnaise and mustard to your taste.
- Add a pinch of cayenne pepper for a little kick.
- These deviled eggs are best enjoyed within a few hours of preparation, as avocado can brown over time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 180mg