Avocado Deviled Eggs
Remember the other day when I posted about How To Make Perfect Hard Boiled Eggs? That wasn’t by accident because you’ll need them for this recipe.
The creaminess and healthy fat from the avocado adds extra richness and flavor to these deviled eggs that’s so satisfying.
The filling tastes like jacked up guac in the best possible way from the mayo (although you could probably skip it if you had to), Grey Poupon, lime juice, and cilantro. So much flavor.
Deviled eggs get their name ‘deviled’ because in the 18th century foods that were spicy were said to be deviled. In those days apparently mustard and pepper were spicy. Whereas my definition of spicy is a Scotch bonnet pepper.
Depending on how devilish you want things, add cayenne or chili powder. Or omit and use (smoked) paprika or use no red spices at all. Your choice.
Because this filling is hand-mashed and retains some texture, dolloping the filling into the egg white halves with a spoon is recommended. Plus it’s far easier that way than piping it in like you would with traditional deviled eggs.
If you’re making these for an event and need to make a large quantity, I recommend hard boiling and peeling your eggs the night before, storing them in the fridge, and prepping the filling as close to service as possible. I kept an eye on the color of the filling as time passed and stored airtight in the fridge, it held a decently green color for about 8 hours. Avocados oxidize and there’s no way around it.
Avocado Deviled Eggs
I married deviled eggs and avocado and loved the guacamole-inspired vibe. The creaminess and healthy fat from the avocado adds extra richness and flavor that's so satisfying. There's also mayo, Grey Poupon, lime juice, and cilantro for so much flavor. Depending on how devilish you want your eggs add cayenne or chili powder, or omit and use (smoked) paprika, or use no red spices at all. Mash the filling and simply dollop it in.
Yield: 12 halves (6 whole eggs)
Prep Time: 15 minutes
Cook Time: about 10 to 12 minutes
Total Time: about 20 to 25 minutes
- 6 hard boiled large eggs, peeled and halved
- 1 ripe avocado, peeled and seeded
- 1 tablespoon lime juice (lemon juice may be substituted)
- 1 rounded tablespoon mayonnaise
- 1 rounded teaspoon dijon mustard (I used Grey Poupon)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- pinch cayenne pepper or chili powder, optional and to taste
- 2 tablespoons finely minced fresh cilantro or to taste
- paprika or smoked paprika, optional for garnishing (cayenne pepper or chili powder may be substituted for a spicy kick)
- Make a batch of Perfect Hard Boiled Eggs (Tip - Boil a couple extra eggs in case yours don't peel easily and a few rip or are raggedy), 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.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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