Avocado Deviled Eggs
User Reviews
5
Avocado Deviled Eggs
Description
This recipe prepares hard-boiled large eggs which are peeled and halved to separate the yolks from the whites. The yolks are mixed with ripe avocado, lime juice, mayonnaise, Dijon mustard, salt, and black pepper, then mashed until creamy. Cilantro is stirred in for a fresh herb note, balancing the richness of the avocado and mayo. Optional cayenne or chili powder can add a spicy kick.
The filling is spooned back into the egg white halves and an optional garnish of paprika or smoked paprika adds color and subtle smoky flavor. The dish is best served immediately to maintain the bright green color of the avocado filling but can be refrigerated for up to 8 hours; however, some discoloration may occur due to oxidation.
These deviled eggs offer a tasteful variation on the traditional recipe with the addition of avocado making them creamy and subtly flavored. They work well as appetizers or snacks and offer a nutritious twist with healthy fats from avocado.
Boiling a few extra eggs is recommended to ensure you have enough good halves if any peel unevenly or break.
Ingredients
- 6 egg peeled and halved, hard boiled large
- 1 avocado peeled and seeded, ripe
- 1 tablespoon lime juice lemon juice may be substituted
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard I used Grey Poupon
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste, freshly ground
- pinch cayenne pepper optional and to taste, or chili powder
- 2 tablespoons cilantro finely minced, or to taste
- paprika optional for garnishing (cayenne pepper or chili powder may be substituted for a spicy kick, or smoked paprika
Instructions
- Make a batch of hard-boiled eggs, peel, and halve them lengthwise. Scoop out the yolks into a large bowl and set whites aside on a platter.
- To the bowl with the yolks, add the avocado, lime juice, mayo, mustard, salt, pepper, optional cayenne pepper, and mash with a fork to combine.
- Stir in the cilantro. Taste filling and make any necessary seasoning tweaks, i.e. more salt, spice, etc.
- Dollop the filling into the whites with a small spoon.
- Optionally garnish with (smoked) paprika, chili powder, or cayenne. Serving immediately is best; alternatively place in an airtight container and refrigerate for up to 8 hours before serving, noting the avocado will oxidize as time passes and the color of the filling will turn duller.
Notes
- Prepare a couple of extra eggs in case some don't peel well or yolks are damaged.
- For best color and texture, serve the stuffed eggs soon after preparation.
- Keep filled eggs refrigerated for up to 8 hours; expect the avocado filling to darken slightly with time.
- Adjust seasoning after mashing to suit your taste, especially salt and spice levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 82kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 109mg | 36% |
| Sodium | 152mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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