Description
This Avocado Deviled Eggs recipe combines the creamy richness of ripe avocado with classic deviled egg flavors, offering a healthy and flavorful twist on a traditional appetizer. Perfectly hard-boiled eggs are filled with a smooth, tangy avocado-yolk mixture, then garnished with a sprinkle of chili powder for a touch of heat.
Ingredients
Scale
Eggs
- 6 large eggs
Avocado Filling
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
Garnish
- Chili powder for garnish
Instructions
- Hard Boil the Eggs: Place the 6 large eggs in a saucepan and cover them with water. Bring the water to a gentle simmer and cook the eggs for 10-12 minutes until fully hard-boiled.
- Cool and Peel: Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool for several minutes to stop the cooking process and make peeling easier. Peel the eggs carefully.
- Prepare the Egg Whites: Cut each peeled egg in half lengthwise. Gently remove the yolks from the centers, setting the whites aside for filling.
- Mash the Filling: In a mixing bowl, combine the egg yolks with the ripe avocado, lemon juice, Dijon mustard, salt, and pepper. Mash thoroughly until the mixture is smooth and creamy.
- Fill the Eggs: Spoon or pipe the avocado and yolk mixture into the hollowed egg white halves, evenly distributing the filling among all the halves.
- Garnish and Serve: Lightly sprinkle chili powder on top of each filled egg for a touch of color and a mild spicy kick. Serve chilled or at room temperature.
Notes
- Use ripe avocado for the creamiest filling; it should yield slightly to gentle pressure.
- Adjust lemon juice and seasoning to taste for balance between creaminess and tanginess.
- For easier filling, use a piping bag or a plastic bag with the tip cut off.
- These deviled eggs can be prepared a few hours ahead and refrigerated before serving.
- For a milder option, omit or reduce the chili powder garnish.
