Description
These Avocado Deviled Eggs are a creamy, healthy twist on the classic appetizer. Combining the rich flavor of ripe avocado with zesty lime juice and a hint of Dijon mustard, they make a delicious and nutritious snack or party treat that’s quick and easy to prepare.
Ingredients
Scale
Eggs
- 6 large eggs
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 the Eggs: Place 6 large eggs in a pot and cover them with water. Bring the water to a boil and cook the eggs for 10 minutes to achieve hard-boiled yolks.
- Cool and Peel: Drain the hot water and immerse the eggs in cold water to cool them quickly. Once cool, gently peel the eggs to remove the shells.
- Prepare Egg Halves: Cut each peeled egg in half lengthwise. Carefully remove the yolks and set them aside in a bowl.
- Mash the Filling: In the bowl with the yolks, add one ripe avocado, 1 tablespoon of lime juice, 1 teaspoon of Dijon mustard, and season with salt and pepper. Mash all ingredients together until smooth and creamy.
- Fill Egg Whites: Spoon or pipe the avocado-yolk mixture back into the hollowed egg white halves, filling each cavity generously.
- Garnish and Serve: Sprinkle chopped cilantro over the filled eggs for a fresh garnish. Serve immediately or refrigerate until ready to enjoy.
Notes
- For easier peeling, use eggs that have been in the fridge for a few days rather than fresh eggs.
- Adjust lime juice and seasoning to taste for added tanginess or spice.
- These deviled eggs are best served chilled and consumed within 1-2 days for optimal freshness.
- Optional: Add a dash of smoked paprika for a smoky twist.
