Avocado Deviled Eggs
Avocado Deviled Eggs are a fresh twist on the classic deviled eggs, combining rich avocados and traditional flavors, making them a perfect healthy snack or appetizer.
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!
Notes
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!