Description
These Avocado Deviled Eggs are a creamy and nutritious twist on the classic deviled egg recipe. Combining ripe avocado with hard-boiled eggs, lime juice, and Dijon mustard, this easy appetizer offers a rich texture and a fresh, tangy flavor, garnished with vibrant cilantro for an added burst of aroma and color. Perfect for parties, snacks, or a healthy bite anytime.
Ingredients
Scale
Eggs
- 6 large eggs
Avocado Filling
- 1 ripe avocado
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Garnish
- Chopped cilantro for garnish
Instructions
- Hard Boil Eggs: Place the eggs in a pot and cover with water. Bring the water to a boil and cook the eggs for 10 minutes until fully hard-boiled.
- Cool and Peel: Transfer the eggs to a bowl of cold water to cool them quickly and stop the cooking process. Once cool, peel the eggs carefully.
- Prepare Egg Halves: Cut each peeled egg in half lengthwise and gently remove the yolks, setting the whites aside.
- Mash Yolks with Avocado: In a medium bowl, mash the egg yolks together with the ripe avocado, lime juice, Dijon mustard, salt, and pepper until the mixture is smooth and creamy.
- Fill Egg Whites: Spoon or pipe the avocado and yolk mixture evenly back into each egg white half, creating a filled deviled egg.
- Garnish and Serve: Sprinkle chopped cilantro on top as a fresh garnish and serve immediately or chilled.
Notes
- Use ripe avocados for the creamiest filling.
- For a spicy kick, add a dash of cayenne pepper or hot sauce to the filling.
- The lime juice not only adds flavor but helps prevent the avocado from browning.
- Can be made a few hours ahead and refrigerated; garnish just before serving.
- To make piping easier, use a piping bag or a plastic bag with a corner snipped off.
