Description
Creamy Avocado Deviled Eggs are a delicious and healthy twist on the classic appetizer, combining creamy avocado with traditional deviled egg flavors. This recipe features boiled eggs filled with a smooth mixture of ripe avocado, mayonnaise, Dijon mustard, and fresh lemon juice, garnished with paprika and fresh herbs for a flavorful and visually appealing snack or party starter.
Ingredients
Scale
Eggs
- 6 large eggs
Avocado Filling
- 1 ripe avocado, peeled and pitted
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Garnish
- 1 tablespoon finely chopped fresh cilantro or parsley
- 1/4 teaspoon paprika
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then cover, remove from heat, and let the eggs sit for 10 to 12 minutes to cook through.
- Cool and Peel: Transfer the eggs to an ice bath and cool completely before peeling to ensure easy shell removal and prevent overcooking.
- Prepare the Filling: Slice the eggs in half lengthwise and gently remove the yolks into a mixing bowl. Add the ripe avocado, mayonnaise, Dijon mustard, fresh lemon juice, minced garlic, salt, and black pepper. Mash and stir the mixture until it’s smooth and creamy.
- Fill the Egg Whites: Spoon or pipe the creamy avocado mixture evenly into the egg white halves, filling each cavity generously.
- Garnish and Serve: Sprinkle paprika over the filled eggs and garnish with chopped fresh cilantro or parsley before serving for an added pop of color and flavor.
Notes
- For extra flavor, add a pinch of cayenne pepper or a few drops of hot sauce to the filling mixture.
- Lime juice can be used instead of lemon juice for a different citrus twist.
- Serve immediately for the best color and freshness, as avocado can darken over time.
