Avocado Deviled Eggs
User Reviews
5
Avocado Deviled Eggs
Description
This recipe starts by hard boiling eggs, then peeling and halving them to remove yolks. The yolks are combined with ripe avocado mashed smooth alongside brown mustard, lemon juice, pickle juice, and salt, creating a creamy, flavorful filling. Adjustments of water help achieve a smooth consistency. The filling balances the richness of avocado and yolks with the tang of mustard, lemon, and pickles.
When filled back into the egg whites, the deviled eggs have a smooth, creamy texture with bright and slightly spicy flavor. The preparation allows the filling to be tailored by adding more lemon or pickle juice to suit personal taste.
These deviled eggs are suitable as appetizers or snacks and can be served chilled. They combine classic deviled egg flavors with avocado’s creaminess for a fresh variation.
The notes remind that nutritional estimates are approximate and pertain to half an egg portion. The eggs are easiest to peel when slightly warm after boiling and cooling in ice water.
Ingredients
- 8 large egg
- ½ avocado about 3.5 ounces, ripe
- 1 teaspoon brown mustard spicy
- 2 teaspoons lemon juice
- 1 to 2 teaspoons pickle juice (I use bread & butter pickles)
- ¼ heaping teaspoon salt plus more to taste, fine sea salt
- 2 to 3 tablespoons water , as needed to blend
Instructions
- To cook the eggs, bring a saucepan of water to a boil. Once boiling, carefully lower the eggs into the water and set a timer for 10 minutes. Use a slotted spoon to remove the eggs when the timer goes off and immediately place them in a bowl of ice water. Let them cool for 5 minutes, then quickly remove the shells. (They are easier to peel while they are still slightly warm.)
- To prepare the filling, add the avocado, mustard, lemon juice, 1 teaspoon of pickle juice, salt, and 2 tablespoons of water to a mixing bowl. Mash the avocado with a fork until it's as smooth as possible.
- Slice the hard boiled eggs in half, and add the cooked egg yolks to the bowl of avocado filling. Mash the mixture with a fork or rubber spatula, adding more water, if needed, to help the filling mix smoothly.
- Taste the mixture and add one more teaspoon of pickle juice, or a little extra salt, if needed. If you want more of a tangy flavor, you can also add more lemon juice to taste. Spoon the avocado filling back into each egg white, so they are each slightly heaped.
- Garnish the avocado deviled eggs with paprika and chopped chives, if desired, then serve right away or keep them chilled in the fridge until ready to serve. Prepared deviled eggs can keep well for up to 2 days, but the filling may start to brown after the first 24 hours, so it's best to make these no more than 1 day ahead of time.
Notes
- Peel eggs while still slightly warm for easier shell removal.
- Adjust the filling’s tanginess by varying lemon and pickle juice to taste.
- Add water gradually to achieve a smooth, scoopable filling consistency.
- Nutrition information estimates the content per half of one stuffed egg.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16halves
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 41mg | 2% |
| Potassium | 60mg | 1% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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