Avocado Deviled Eggs
A fresh and healthy take on classic deviled eggs, using avocado for a creamy, tangy filling.
Ingredients
Main Ingredients
- 6 large hard-boiled eggs, peeled
- 1 ripe avocado, halved and pitted Use perfectly ripe avocados for the best texture.
- 1 teaspoon fresh lime juice Also helps prevent browning.
- 1/4 teaspoon salt Adjust to taste.
- 1/8 teaspoon black pepper Adjust to taste.
Optional Garnishes
- chopped fresh cilantro
- paprika For a classic look.
- chives For a mild onion flavor.
Instructions
Preparation
- Hard-boil the eggs: Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool completely before peeling.
- Prepare the eggs: Once cooled, slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
Filling
- Make the filling: To the bowl with the yolks, add the ripe avocado, lime juice, salt, and pepper. Mash everything together with a fork until smooth and creamy. For an extra silky texture, you can use a food processor.
- Fill the egg whites: Spoon or pipe the avocado-yolk mixture into the cavities of the egg white halves. If piping, transfer the mixture to a zip-top bag, snip off a corner, and pipe neatly into each half.
Serving
- Garnish and serve: Sprinkle with your choice of garnish—paprika for a classic look, chopped cilantro for freshness, or chives for a mild onion flavor. Serve immediately for the best texture and color.
Notes
For best results, prepare the filling just before serving to keep the color fresh. Press plastic wrap directly onto the surface of the filling if making ahead to minimize browning.