Why Make This Recipe
Avocado Deviled Eggs are a fresh twist on a classic favorite. They combine the rich creaminess of avocados with the traditional flavor of deviled eggs. This recipe is not only delicious but also packed with healthy fats, making it a perfect snack or appetizer. They’re simple to make and can impress guests at any gathering!
How to Make Avocado Deviled Eggs
Ingredients:
- 12 Large Eggs (Note 1)
- 2 Avocados (pitted, (Note 2))
- 3 Tablespoons Lime Juice
- 2 Cloves Garlic (minced)
- 1/2 Jalapeno (deseeded and minced, (Note 3))
- 1/2 Teaspoon Cayenne Pepper
- 1 Teaspoon Kosher Salt
- 1/4 Cup Fresh Cilantro (finely chopped)
Directions:
Hard boil the eggs. Cover the eggs with about 1 ½ inches of water in a large saucepan. Bring the water to a boil, then remove the pan from heat and cover it with a lid. Set aside, allowing the eggs to cook like this for 18 minutes. While the eggs are cooking, prepare a large bowl with ice and cold water. Once the time is up, use tongs to transfer the eggs from the saucepan to the ice water. Let them cool for a few minutes until they’re easy to handle, then peel the eggs.
Make the filling. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a food processor (Note 4). Add the pitted avocados, lime juice, minced garlic, the deseeded jalapeno, cayenne pepper, and salt. Process until everything is smooth and creamy. Make sure to pause the processor occasionally to scrape down the sides. Once mixed, add the chopped cilantro and pulse a few times to combine. Taste the mixture and adjust seasoning to your preference (Note 3).
Fill the eggs. Use a spoon, a baggie with a small hole in the tip (as shown in the video), or a piping bag to add the creamy filling back into the center of each egg white. Sprinkle some extra cilantro and cayenne pepper on top for garnish. Serve immediately (Note 5) and savor the flavors!
How to Serve Avocado Deviled Eggs
Avocado Deviled Eggs are great on their own or served with a side of fresh veggies or crackers. They make a perfect appetizer for parties, picnics, or casual family lunches. You can also dress them up further with additional toppings, like diced tomatoes or crumbled bacon, for extra flavor and crunch.
How to Store Avocado Deviled Eggs
If you have any leftovers, store them in an airtight container in the refrigerator. They are best eaten within a day, as the avocados can brown quickly. If you’re preparing ahead of time, keep the filling separate from the egg whites until you’re ready to serve to maintain freshness.
Tips to Make Avocado Deviled Eggs
- Use ripe avocados for the best flavor and texture.
- Adjust the amount of jalapeno and cayenne pepper to control the spice.
- For a little acidity, consider adding a dash of vinegar or more lime juice to the filling.
- You can reuse the egg whites and yolks for other dishes if you have leftovers!
Variation
Feel free to mix in other ingredients to customize the flavor! Some variations include adding crumbled feta cheese or a touch of mustard to the filling. For a smokier taste, incorporate some smoked paprika.
FAQs
Q: Can I make these eggs ahead of time?
A: Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just fill the egg whites just before serving.
Q: What can I substitute for lime juice?
A: Lemon juice is a great alternative and offers a similar tangy flavor.
Q: Are these eggs gluten-free?
A: Yes, Avocado Deviled Eggs are gluten-free, making them a great option for gluten-sensitive guests!
Avocado Deviled Eggs
Ingredients
Main ingredients
- 12 large Large Eggs Note 1
- 2 pieces Avocados (pitted) Note 2
- 3 tablespoons Lime Juice
- 2 cloves Garlic (minced)
- 1/2 piece Jalapeno (deseeded and minced) Note 3
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Kosher Salt
- 1/4 cup Fresh Cilantro (finely chopped)
Instructions
Preparation
- Hard boil the eggs. Cover the eggs with about 1 ½ inches of water in a large saucepan. Bring the water to a boil, then remove the pan from heat and cover it with a lid. Set aside, allowing the eggs to cook like this for 18 minutes.
- Prepare a large bowl with ice and cold water. Once the time is up, use tongs to transfer the eggs from the saucepan to the ice water. Let them cool for a few minutes until they’re easy to handle, then peel the eggs.
Filling
- Slice each egg in half lengthwise. Carefully remove the yolks and place them in a food processor.
- Add the pitted avocados, lime juice, minced garlic, deseeded jalapeno, cayenne pepper, and salt. Process until everything is smooth and creamy. Make sure to pause the processor occasionally to scrape down the sides.
- Once mixed, add the chopped cilantro and pulse a few times to combine. Taste the mixture and adjust seasoning to your preference.
Assembly
- Use a spoon, a baggie with a small hole in the tip, or a piping bag to add the creamy filling back into the center of each egg white.
- Sprinkle some extra cilantro and cayenne pepper on top for garnish. Serve immediately and savor the flavors!