Description
Make these Avocado Deviled Eggs for your next gathering. They offer a fresh twist on a classic appetizer. You will love the creamy texture and bright flavor.
Ingredients
Scale
- 12 large eggs
- 1 ripe avocado
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
- Optional garnish: paprika, chopped chives
Instructions
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil over high heat.
- Once boiling, remove from heat, cover, and let stand for 12 minutes.
- Immediately transfer eggs to an ice bath to cool completely.
- Peel the cooled eggs and slice them in half lengthwise.
- Scoop the yolks into a medium bowl.
- Add the avocado, mayonnaise, lime juice, and mustard to the bowl with the yolks.
- Mash all ingredients together until smooth and creamy.
- Season the filling with salt and pepper. Mix well.
- Spoon or pipe the avocado yolk mixture back into the egg white halves.
- Garnish each egg half with a sprinkle of paprika or chopped chives, if desired.
- Chill before serving.
Notes
- For easier peeling, use slightly older eggs.
- If you do not have an ice bath, run the eggs under cold water until cool.
- You can use a piping bag for a fancier presentation.
- Taste the filling before adding all the salt; avocados vary in flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg