avocado deviled eggs
Avocado deviled eggs combine creamy avocado with classic deviled eggs for a fresh and nutritious twist that’s perfect for snacks or appetizers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
- Chopped chives or cilantro, for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 12 minutes.
- Drain hot water and transfer eggs to an ice bath to cool completely. Peel the eggs once cooled.
- Cut the eggs in half lengthwise and carefully remove yolks into a medium bowl.
- In the bowl with yolks, mash avocado until smooth. Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper, mixing until creamy and well combined.
- Using a spoon or piping bag, fill each egg white half with the avocado-yolk mixture.
- Garnish with a sprinkle of paprika and chopped chives or cilantro if desired.
- Refrigerate for at least 15 minutes before serving for best flavor.
Notes
For a spicy kick, add a dash of cayenne pepper or hot sauce to the avocado mixture before filling the eggs.
Find it online: https://cakesplustaste.com/avocado-deviled-eggs/